Chicken Salad With Nectarines in Mint Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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