Grilled Nectarine and Chicken Salad

Try this truly satisfying summer salad! Grilled chicken and nectarine halves perfectly complement the crispy crunch of fresh greens. Creamy goat cheese, bright blueberries, and a homemade, herbed buttermilk dressing seal the deal for this wonderful meal!

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Grilled Nectarine and Chicken Salad with an Herbed Buttermilk Dressing
Serves 4

Salad Ingredients:
2 large chicken breasts, about 1 lb boneless, thinly sliced (or 4 thinly-cut chicken breasts)
4 nectarines, halved and grilled
6 oz spring mix of spinach and arugula
4 oz goat cheese, crumbled into bite-sized pieces
1 cup blueberries, washed
1/4 small red onion, thinly sliced

Chicken Marinade:
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 tablespoons olive oil
2 tablespoons fresh lemon juice

Herbed Buttermilk Dressing:
1 clove garlic, grated
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced (8-10 leaves)
1 tablespoon chives, sliced
1/2 cup buttermilk
1/2 cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon sugar

Directions:
1. Prepare the chicken breasts by thinly slicing in half to make thinner breasts for more flavor and faster grilling. Marinate the chicken in a large bowl. Rub the chicken on all sides with Kosher salt, pepper, garlic powder, basil, oregano, and paprika. Drizzle with olive oil and lemon juice. Cover and refrigerate the chicken; marinate for 30 minutes or up to 1 hour.

2. Prepare the herbed buttermilk dressing. Peel and grate the garlic using a fine grater. Wash the parsley, basil, and chives and chop finely. In a medium-sized glass bowl, whisk the buttermilk and Greek yogurt together until well combined. Add the olive oil, lemon juice, Kosher salt, pepper, garlic powder, and sugar; mix well. Whisk in the grated garlic and chopped herbs until evenly incorporated.

3. Prepare the nectarines for grilling by washing, and slicing in half. Carefully remove the pit with a paring knife. Brush each half with olive oil.

4. Fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160°F. After removing the chicken from the grill, the heat in the chicken breast will continue to rise until it hits the food-safe temperature of 165°F. Let the chicken rest for 5 minutes, then cut into slices.

5. Grill the nectarine halves flesh-side down over medium-high heat for 3 to 4 minutes or until grill marks appear.

6. Assemble the salad! Layer the greens and red onion with a drizzle of the herbed buttermilk dressing. Top the salad with the grilled chicken slices, grilled nectarine halves, goat cheese crumbles, and blueberries. Garnish with fresh chives, if desired.

Savory Breakfast Tarts

These savory breakfast tarts look impressive, taste delicious, and are easy to pull o for a crowd of holiday guests! Simply score and pre-bake the puff pastry base with a dollop of crème fraîche and a pinch of parmesan. Add an egg, a few thin tomato slices, bake a little longer - and finish with a garnish of chives - a MERRY GOOD MORNING! Makes 8 tarts.

Ingredients:
(2) 9" x 9" sheets frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water for egg wash
8 teaspoons crème fraîche
1/2 cup shredded parmesan cheese
6 small tomatoes, thinly sliced
8 eggs
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
12 chives, minced

Directions:
1. Preheat the oven to 400 degrees F. Unfold the two sheets of thawed puff pastry on a lightly floured surface and cut each sheet into 4 squares. Score a 1/2" border for each square using a sharp knife. Transfer the squares to the baking sheet.
2. Working to stay within the center of the pastry, spread 1 teaspoon of crème fraîche on each pastry. Add a pinch of parmesan cheese on top of the crème fraîche.
3. Bake the tarts for 12 minutes, rotating the pan once halfway through baking.
4. Remove the baking sheet from the oven and poke the centers of the pastries with a fork. Add one egg to the center of each pastry. Add three thin slices of tomato on top of each pastry. Brush the borders of each pastry with the egg wash. TIP: Crack the egg into a bowl, then pour it into the pastry to avoid any egg shells or broken yolks!
5. Bake for an additional 7-12 minutes, or until the eggs are cooked according to your preference.
6. Remove from the oven and garnish with chives, Kosher salt, and pepper.

Lunch Time Wraps

Packing lunch doesn’t have to be a drag! It also doesn’t need to require a lot of planning or prep time. Wraps are a delicious way to include nutritious veggies and lean proteins into your day. Prep vegetables on Sunday so that you’re ready to eat these five healthy, simple, and filling wraps all week long! Makes 5 lunches for 2 people.

Veggie Ingredients:
1 large carrot, julienned
1 english cucumber, julienned
1 red onion, sliced
1 red pepper, julienned
1 avocado, pitted and scored
10 oz cherry tomatoes, quartered
1 bag baby spinach, washed
1 bunch chives, chopped

Meat & Accoutrements:
10 oz hummus
4 tablespoons pesto
8 oz feta
8 oz cream cheese
Dijon mustard
1 tbsp mayo
9 oz mesquite smoked turkey
10 tortillas*

Directions:
1. JULIENNE, SLICE & QUARTER the veggies. Once prepped, wrap or place in an airtight container, and store in the refrigerator.
2. ASSEMBLING the wraps each morning is a breeze with all the prep done ahead!
Day 1: Spinach tortilla w/ hummus, Dijon mustard, cucumber, carrots, red pepper, avocado, chives.
Day 2: Sun-dried tomato tortilla, cream cheese, pesto, tomatoes, red pepper
Day3: Flour tortilla, hummus, spinach, feta, cucumber, onion tomatoes
Day 4: Whole wheat tortilla, cream cheese pesto, turkey, cucumber, red pepper, onion Day 5: Flour tortilla, Dijon mustard, mayo, spinach, carrots, turkey, chives, feta
3. WRAP and pack into lunch boxes using a stay cool pack to maintain freshness.