Best Chicken Salad With Nectarines And Goat Cheese Recipes

NECTARINE CHICKEN SALAD

Nectarine Chicken Salad image

When guests are coming for lunch or dinner in the warm summer months, I like to serve this attractive, colorful salad. The dressing is refreshingly tart. A neighbor shared the recipe years ago and I've passed it on many times.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup lime juice
1 tablespoon sugar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon olive oil
1 garlic clove, minced
6 cups torn mixed salad greens
1 pound boneless skinless chicken breasts, cooked and sliced
5 medium ripe nectarines, thinly sliced

Steps:

In a jar with a tight-fitting lid, combine the lime juice, sugar, thyme, oil and garlic; shake well. , On a serving platter, arrange salad greens, chicken and nectarines. Drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 266 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 76mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

GRILLED CHICKEN AND GOAT CHEESE SALAD

Grilled Chicken and Goat Cheese Salad image

Prepare this delicious meal-sized salad for up to 6 people. It does take more work than your typical salad, but is worth it in the end. Your dinner guests will be impressed with your cooking skills-and will love that you're serving healthy food!

Provided by Roy A.

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 chicken breast halves, boned, with skin and wing bones attached (if possible)
12 ounces creamy white goat cheese, cut into 1/4 inch medallions
1 pinch salt, to taste
1 pinch fresh ground pepper, to taste
3 red bell peppers, cut into 3/4 to 1 inch strips
3 yellow bell peppers, cut into 3/4 to 1 inch strips
1 large vidalia onions or 1 large sweet red onion, cut into thin slices
2 tablespoons extra virgin olive oil
3 heads mache, torn into bite-sized pieces
2 bunches arugula, torn into bite sized pieces
2 heads red-leaf lettuce, torn into bite sized pieces
1 head radicchio, separated into leaves
1 cup tomatoes, roughly chopped
1 cup balsamic vinaigrette

Steps:

1. Preheat grill or broiler. With your finger, gently make a pocket between the skin and meat of each chicken breast. Insert the goat cheese medallions into the pockets, overlapping as necessary. Sprinkle the chicken with salt and ground pepper. Brush bell peppers and onion with olive oil. Sprinkle with salt and ground pepper, set aside.
2. Place chicken on grill rack, skin sides up, over medium heat. Grill for 3-5 minutes, or until browned. Turn chicken over; grill for 5 to 7 minutes more. Add bell peppers and onion to grill. Grill about 1 minute or until chicken is done and vegetables are heated through and slightly charred, turning once. (OR broil chicken and vegetables 4 to 5 inches from heat.).
3. Arrange mache, arugula, lettuce and radicchio on 6 plates. Cut each chicken breast into 4 slices and place on plates. Add tomato concasse/chopped tomatoes, grilled peppers, and onions to plates. Drizzle vinaigrette over vegetables. Spoon salsa over chicken. Sprinkle with chives.
4. Serve with Jalapeno-Cilantro-Lime Salsa. Recipe posted on this site.

Nutrition Facts : Calories 443.9, Fat 28.8, SaturatedFat 14.3, Cholesterol 91.2, Sodium 394.7, Carbohydrate 16.9, Fiber 3.7, Sugar 6.3, Protein 30.7

CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE

Chicken Salad With Nectarines and Goat Cheese image

Crunchy and creamy, sweet and tangy, this main dish salad is a new take on the goat cheese, spinach and fruit salads of the 1980s. Lemon-kissed nectarines and shallots are tossed with chicken, pita chips and greens. A mature green like spinach adds heft, but any salad green works. Goat cheese cream hidden beneath the salad is a delightful surprise; you get a bit of the tangy cream every few bites. Make it vegetarian by nixing the chicken and adding white beans to the nectarines in Step 1. Embellish freely with thinly sliced beets, sunflower seeds, sliced jalapeños or soft herbs, or swap in another stone fruit like apricots or cherries.

Provided by Ali Slagle

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 to 2 pounds ripe but firm nectarines, pitted and sliced (4 to 6)
1 large shallot, thinly sliced
6 tablespoons lemon juice, plus more to taste (from 2 lemons)
Kosher salt and black pepper
1 cup buttermilk, plus more as needed
8 ounces goat cheese, preferably herbed, at room temperature
1 tablespoon lemon zest
3 to 4 cups shredded cooked chicken (from about 1 rotisserie chicken)
1 to 2 cups lightly crushed pita chips
1/4 cup extra-virgin olive oil, plus more to taste
8 to 10 ounces salad greens, such as mature spinach, arugula or watercress

Steps:

In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.