Best Chicken And Nectarine Salad Recipes

CHICKEN, NECTARINE AND AVOCADO SALAD

Steps:

• In a large bowl, combine spinach, nectarines, chicken and feta. Drizzle with dressing; toss to coat. Top with avocado and granola. Serve immediately.

CHICKEN AND NECTARINE SALAD WITH TOASTED CUMIN MAYONNAISE

Steps:

• Toast cumin in heavy small skillet over medium heat until slightly darkened, about 1 minute. Transfer to small bowl. Add mayonnaise and lemon juice; whisk dressing until smooth.
• Toss chicken, nectarines, celery, and onion in large bowl. Stir in dressing. Season to taste with salt and pepper. Spoon salad into lettuce leaves and sprinkle with almonds. Divide among 4 plates and serve.

THAI CHICKEN AND NECTARINE SALAD

Steps:

• In a screw-top jar combine broth, soy sauce, hoisin sauce, sugar, salad or olive oil, sesame oil, garlic and ginger.
• Cover; shake well.
• Rinse chicken, pat dry.
• In a large skillet cook chicken in a small amount of boiling water, covered, for 12 to 15 minutes or until no longer pink.
• Drain; cool slightly and cut into cubes.
• Cook pasta according to package directions; drain.
• In a bowl toss pasta with 3 tablespoons of the dressing.
• Place pasta on 4 serving plates.
• Top with chicken, fruit, bok choy, and green onions.
• Drizzle with remaining dressing.

CHICKEN AND NECTARINE SALAD

Steps:

• Arrange lettuce leaves, watercress, chicken, red pepper, nectarines and celery on a large platter.
• Spoon dressing over.
• To make dressing, put all ingredients in a jar with a lid and shake well.

THAI CHICKEN AND NECTARINE SALAD

Steps:

• 1. Cook chicken in a small amount of boiling water in a large skillet, covered, for 12 to 15 minutes or until no longer pink. Drain; cool slightly and cut into cubes. 2. Meanwhile, cook pasta according to package directions; drain. 3. Meanwhile, for the Hoisin Dressing, combine chicken broth, soy sauce, hoisin sauce, sugar; salad oil, toasted sesame oil, garlic, gingerrot, crushed red pepper; and ground black pepper in a screw-top jar. Cover and shake well. 4. Toss pasta with 3 tablespoons of the Hoisin Dressing in a bowl. Place pasta on four serving plates. Top with chicken, fruit, bok choy, and green onion. Drizzle with remaining dressing. Makes 4 servings.

GRILLED CHICKEN AND NECTARINE SALAD

Steps:

• Place chicken in shallow dish. Sprinkle with 1 Tablespoon lime juice, 1 Tablespoon thyme and 1 teaspoon oil. Season with salt and pepper. Turn to coat. Cover a refrigerate from 1 to 4 hours. Prepare bbq (med/high heat) or heat large non-stick skillet over med/high heat. Grill or saute chicken until golden brown and just cooked through, about 5 minutes per side. Cool. Cut chicken across grain in thin diagonal slices. Whisk 3 Tablespoons lime juice, 1 Tablespoon thyme, 1 Tablespoon oil and garlic in large bowl. Season with salt and pepper. Place nectarine slices in small bowl. Add 1 Tablespoon Dressing to toss to coat. Divide salad greens equally among 4 plates. Arrange sliced chicken atop each. Top with nectarines, sprinkle with pine nuts and garnish with raspberries.