YEG Fitness - July August 2017

INSTRUCTIONS

Pre-cook the chicken and the bacon ahead of time and

set aside.

Heat the grill and reduce to low.

Drizzle the sliced nectarine pieces with 1 tsp olive oil and

place on the grill, not over direct flame for 3 minutes, then

flip each piece and grill 2 more minutes. 

While the nectarine is grilling prepare the salad.

Add the romaine to a large bowl, top with the diced

avocado, sliced tomato, chopped chicken, crumbled bacon,

and once grilled, the nectarine pieces.

Whisk the dressing ingredients vigorously in a small bowl

and drizzle over the salad.

Divide the salad between two bowls/plates and enjoy!

MEAL TIME //

GRILLED NECTARINE &

CHICKEN BLT SALAD WITH

CREAMY BALSAMIC

DRESSING

Christal Sczebel is a Certified Holistic Nutritionist and the Owner of

Pure & Simple Nutrition located in Edmonton, Alberta. She is also

an avid blogger at her little space on the web:

nutritionistinthekitch.com

Have you ever grilled nectarine? It’s amaaaaazing. 

The open flame and the heat caramelize the natural sugars in the nectarine and
create an unbelievable flavour. It’s still sweet, and still distinctly a nectarine, but it
also gains a flavour that’s syrupy with a touch of smokiness. Perfection. 

Nectarines are little nutritional gems. They are full of vitamin C, antioxidants, and
contain a nice amount of dietary fibre. The natural fruit sugars create a lovely sweet
flavour making them another true representation of “nature’s candy”.

Along with the organic chicken breast, crispy romaine, soft and velvety avocado,
juicy tomatoes, crunchy beef bacon, and sweet tangy balsamic tahini dressing, the
nectarines shine as the star ingredient in this salad. I recommend making sure you
get a little piece of the grilled nectarine for each bite of salad you take, as the nec-
tarine makes each of the other ingredients taste that much better!

PREP TIME:
10 minutes

Serves: 2

INGREDIENTS

2 small palm-sized cooked organic chicken breasts, diced (bake or grill as pre-

ferred)

4 cups chopped romaine lettuce

1 avocado, peeled, pitted, and diced

3 cocktail tomatoes, quartered

3 strips cooked organic grass-fed beef bacon crumbled

2 nectarines, pitted and sliced

1 tsp olive oil

Dressing:

2 tablespoons balsamic vinegar

½ tablespoon olive oil

1 tablespoon pure maple syrup

1 tablespoon tahini

1 tablespoon water

⅛ tsp salt

⅛ tsp black pepper

COOK TIME:

5 minutes

TOTAL TIME:

15 minutes