CHICKEN SALAD WITH NECTARINES IN MINT VINAIGRETTE

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Chicken Salad With Nectarines in Mint Vinaigrette image

The mint adds a refreshing note to the dressing, which will also work well in a fresh fruit salad. Use any curly lettuce leaves in place of red leaf. From Cooking Light Magazine, May 2004.

Provided by CaliforniaJan

Categories     Salad Dressings

Time 30m

Yield 5 serving(s)

Number Of Ingredients 12

1 cup fresh mint leaves, loosely packed
1/3 cup sugar
1/4 cup white wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups cooked chicken breasts, chopped
1 cup chopped seeded cucumber
1/3 cup chopped pecans, toasted
2 tablespoons red onions, minced
3 nectarines, chopped, peeled, and pitted
5 leaves red leaf lettuce

Steps:

  • To prepare dressing, place mint and sugar in a food processor; process until finely chopped, scraping sides of bowl. Add vinegar, juice, salt, and pepper, and process 30 seconds to combine.
  • To prepare salad, combine chicken, cucumber, pecans, onion, and nectarines in a medium bowl. Drizzle dressing over salad; toss well to coat. Place 1 lettuce leaf on each of 5 plates; top each serving with 3/4 cup salad.
  • Note: In a pinch, substitute fresh melon for the nectarines. Look for chopped peeled melon in the produce section at the grocery. Cooking time is for the chicken.

Nutrition Facts : Calories 261.5, Fat 10, SaturatedFat 1.7, Cholesterol 47, Sodium 162.6, Carbohydrate 25.9, Fiber 2.9, Sugar 21, Protein 18.9

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