This tempting salad is made with nectarine, red grapes, lettuce, celery, chicken, and walnuts along with the creamy dressing of Fromage Blanc, honey, and mustard.

Serves: 2

Preparation time: 25 minutes

Cooking time: 12 minutes

Ingredients:

1. 1 nectarine, pit, and medium diced

2. 4 oz red seedless grapes, halved

3.1 romaine lettuce heart, roughly chopped

4. 2 stalks celery, thinly sliced

5. ¾ lb boneless, skinless chicken thighs

6. ¼ cup roasted walnuts, roughly chopped

7. 2 tablespoons Fromage blanc

8. 1 tablespoon whole-grain Dijon mustard

9. 2 teaspoons apple cider vinegar

10. 2 teaspoons honey, room temperature

11. 1 teaspoon olive oil

12. ¼ teaspoon onion powder

13. ¼ teaspoon garlic powder

14. ¼ teaspoon smoked paprika

15. ¼ teaspoon dried parsley

16. Salt and pepper to taste

Directions:

1. Combine diced nectarine, chopped lettuce, and sliced celery, in a large bowl.

2. In another bowl, combine grapes and vinegar, season with salt and pepper, stir to coat, and set aside to marinate, stirring occasionally.

3. Meanwhile season chicken on both sides with onion powder, garlic powder, smoked paprika, dried parsley, salt, and pepper.

4. Heat 1 teaspoon of olive oil over medium heat in a nonstick pan until hot.

5. Add in the seasoned chicken and cook for 6 minutes on each side or until browned and cooked through.

6. Transfer chicken to a cutting board and roughly chop.

7. In a small bowl stir together Fromage Blanc, mustard, and honey, season with salt and pepper if required.

8. Add the marinated grapes along with any liquid and honey dressing to the bowl of nectarine lettuce and celery.

9. Toss to coat, then taste and season with salt and pepper if desired.

10. Serve the salad topped with chopped walnuts and chicken.

• Serve immediately.