A grilled chicken salad that overturns convention

Salad topped with chicken is a commonplace, healthful staple. But approached from a different angle, it is transformed into an enticing entree that is literally turned upside down, with the salad on top of the chicken.

4 servings

4 boneless, skinless chicken breast halves, 11/4 pounds, tenderloins and visible fat removed

3 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 to 3 1/2 ounces (1 bunch) fresh watercress, tough stems removed, coarsely chopped (about 21/2 cups lightly packed)

1 medium ripe nectarine, pitted and sliced into thin wedges

1/2 small red onion, sliced into thin half-moons

1. Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (400 degrees Fahrenheit) with the lid closed. Brush the grill grate.

2. Place the chicken breast halves between two sheets of plastic wrap, then pound each to a thickness of about 1/4 inch.

3. Whisk together the oil, balsamic vinegar, salt, and pepper in a liquid measuring cup to form an emulsified dressing. Transfer 2 tablespoons of the dressing to a bowl; use it to brush the chicken all over. (Reserve the rest of the dressing for the salad; discard any dressing left over from brushing the chicken.)

4. Place the chicken on the grill. Cook (uncovered) for about 1 minute per side or until just cooked through, with light char marks. Transfer to a plate.

5. Toss the watercress, nectarines and onion with the reserved dressing in a large bowl. Divide the chicken evenly among individual plates. Top each portion with one-quarter of the salad, and serve right away.

Per serving: 280 calories, 33 g protein, 5 g carbohydrates, 14 g fat, 3 g saturated fat, 105 mg cholesterol, 210 mg sodium, 0 g dietary fiber, 4 g sugar