Chicken And Nectarine Salad Recipes

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NECTARINE CHICKEN SALAD

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



Nectarine Chicken Salad image

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

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

CHICKEN AND NECTARINE SALAD

This can look so nice on the plate, is tasty, and good to have if you want to pick up a cooked chicken at the store.

Provided by Latchy

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Chicken and Nectarine Salad image

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.

1 lettuce, of your choice
1 bunch watercress, broken into sprigs
500 g cooked chicken, chopped
1 red pepper, sliced
4 nectarines, sliced
2 stalks celery, sliced
black pepper, dressing
3 teaspoons crushed black peppercorns
1 tablespoon olive oil
2 tablespoons red wine vinegar

THAI CHICKEN AND NECTARINE SALAD

Make and share this Thai Chicken and Nectarine Salad recipe from Food.com.

Provided by Miraklegirl

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Thai Chicken and Nectarine Salad image

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.

1/4 cup chicken broth
3 tablespoons soy sauce
2 tablespoons bottled hoisin sauce
1 tablespoon sugar
1 tablespoon salad oil or 1 tablespoon olive oil
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 1/2 teaspoons grated fresh ginger
12 ounces boneless skinless chicken breast halves
4 ounces linguine or 4 ounces lo mein chow mein noodles
3 medium plums or 3 medium peeled peaches, pitted and diced
2 cups diced bok choy
2 green onions, thinly sliced

GINGER-LIME GRILLED CHICKEN

Inspired by the flavors of Thailand, inexpensive chicken thighs are marinated in a delicious mix of ginger, fish sauce, fresh lime juice and chili garlic sauce in this flavorful weeknight dinner.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11



Ginger-Lime Grilled Chicken image

Steps:

  • Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
  • Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
  • Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.

Nutrition Facts : Calories 590, Fat 36 grams, SaturatedFat 8 grams, Cholesterol 216 milligrams, Sodium 1041 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 43 grams, Sugar 17 grams

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 teaspoon grated peeled fresh ginger
2 tablespoons fish sauce
1 tablespoon packed light brown sugar
2 teaspoons finely grated lime zest, plus 1 tablespoon lime juice
1 1/2 teaspoons chili-garlic sauce
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
4 firm nectarines (about 1 1/2 pounds), thinly sliced
1/2 cup torn fresh mint
1/4 cup salted roasted peanuts, chopped

CHICKEN, NECTARINE AND AVOCADO SALAD

This salad is really summery and comes together very quickly. Using granola adds crunch and makes it different. I've tried using a various types of granola, and our favorites have been those that aren't overly sweet but have lots of nuts. —Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7



Chicken, Nectarine and Avocado Salad image

Steps:

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

Nutrition Facts : Calories 561 calories, Fat 32g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 539mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 7g fiber), Protein 30g protein.

6 ounces fresh baby spinach (about 8 cups)
2 medium nectarines, thinly sliced
2 cups cubed cooked chicken
1 cup crumbled feta cheese
1/2 cup poppy seed salad dressing
1 medium ripe avocado, peeled and sliced
1 cup granola with fruit and nuts

STICKY ORANGE CHICKEN WITH NECTARINES

This is a great summer recipe. I like to used cut peaches or nectarines over top of the chicken and rice.

Provided by oldiesgal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 13



Sticky Orange Chicken with Nectarines image

Steps:

  • Mix orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl to make the sauce.
  • Season flour lightly with salt, pepper, and Italian seasoning. Cut chicken breasts into 1/2-inch strips. Dredge chicken pieces in the seasoned flour; sprinkle more salt and pepper on top.
  • Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, 1 to 2 minutes per side. Pour in the orange sauce. Reduce heat and simmer, uncovered, until sauce thickens and chicken is no longer pink in the centers, 8 to 10 minutes.
  • Plate the chicken and top with nectarine slices.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 32.4 g, Cholesterol 60.8 mg, Fat 6.2 g, Fiber 1.7 g, Protein 25.5 g, SaturatedFat 1.2 g, Sodium 807.6 mg, Sugar 23.6 g

½ cup orange juice
¼ cup light soy sauce
2 tablespoons buckwheat honey
2 tablespoons hot sauce
2 tablespoons brown sugar
2 teaspoons chopped fresh ginger
2 teaspoons chopped fresh garlic
3 tablespoons all-purpose flour
salt and ground black pepper to taste
1 pinch Italian seasoning
4 skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil, or as needed
2 nectarines, sliced

CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE

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



Chicken Salad With Nectarines and Goat Cheese image

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.

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

CHICKEN AND NECTARINE SALAD WITH TOASTED CUMIN MAYONNAISE

Categories     Salad     Chicken     Low Carb     Quick & Easy     Mayonnaise     Nectarine     Almond     Summer     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Chicken and Nectarine Salad with Toasted Cumin Mayonnaise image

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.

2 teaspoons cumin seeds
1/2 cup mayonnaise
3 tablespoons fresh lemon juice
5 cups shredded or diced cooked chicken
1 1/2 cups diced firm but ripe nectarines
3/4 cup chopped celery (about 2 stalks)
2/3 cup chopped red onion Romaine or butter lettuce leaves
1/2 cup toasted sliced almonds

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  • Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.
  • Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.
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