Arugula lends a peppery bite, and green beans provide a great textural contrast to the soft fruit. The olive oil that we used to toast hazelnuts is repurposed into a unique dressing with a lot of character. Cook, relax, and enjoy!
What you’ll need:
8 oz nectarines (firm-ripe)
5 oz large leaf arugula
8 oz green beans
¼ cup skinned hazelnuts
¼ cup pepitas
1 lb boneless, skinless chicken cutlets
2 Tbsp balsamic vinegar
1 Tbsp whole grain mustard
1 Tbsp honey
coarse salt
olive oil
freshly ground black pepper
Equipment:
grill, grill pan, or rimmed baking sheet
small skillet
small saucepan
Recipe steps:
-
Prep salad ingredients
Cut nectarines in half. Remove pit and cut into thin wedges. Remove any long stems or roots from arugula; wash and dry well. Remove stem ends from green beans and cut in half crosswise. -
Toast nuts and seeds
Coarsely chop hazelnuts. Heat 3 tablespoons oil in a small skillet over medium-high. Add hazelnuts and pepitas and cook, stirring, until toasted, 2–3 minutes. Using a slotted spoon, transfer nuts to a bowl. Pour nut oil into a second small bowl and set aside for dressing. -
Cook chicken
Preheat grill or grill pan to medium-high. Season chicken on both sides with salt and pepper and grill until cooked through, about 5 minutes per side, reducing heat if browning too quickly (or broil on a rimmed baking sheet until cooked through, about 4 minutes per side). Transfer to a plate and tent with foil. -
Cook green beans
Meanwhile, bring a small saucepan of water to a boil. Add green beans and a pinch of salt and cook, until tender, about 3 minutes. Drain and rinse under cold water. -
Make dressing
Add balsamic vinegar, mustard, and honey to bowl with reserved nut oil, season with salt and pepper, and whisk to combine. Slice chicken crosswise into strips. -
Finish
Toss arugula and beans with ½ of the dressing and season to taste with salt and pepper. Spread on a platter and top with nectarines and chicken. Drizzle with remaining dressing and sprinkle with hazelnuts and pepitas. Enjoy!
