Serves 2; can be multiplied.
For the dressing:
2 Tbsp honey
Juice of 1 lime
2 Tbsp olive oil
Pinch each of kosher salt and fresh black pepper, to taste
For the salad:
2 boneless, skinless chicken breasts
1 zucchini, cut in half lengthwise
1 nectarine, cut into large slices
2-3 cups baby spinach leaves
In a small jar with a tight-fitting lid, combine all of the dressing ingredients. Shake the jar vigorously until everything is combined and the dressing has thickened. Set aside.
Heat a panini press or grill pan to high heat. Drizzle the chicken breasts with olive oil, salt and pepper, and grill until cooked through, approximately 8 minutes, depending on the thickness of the chicken. Remove from the press and set aside.
Place the zucchini halves and chunks of nectarine cut side down on the grill, and cook for 2-3 minutes, until just lightly marked from the grill. Remove and set aside until cool enough to handle.
Cut the chicken, zucchini and nectarine into chunks. Arrange half of the spinach in each of two individual bowls, and top with a scattering of chicken, zucchini and nectarine. Drizzle each portion with honey-lime dressing.
Serve at room temperature or chilled.