Best Chicken And Nectarine Salad With Toasted Cumin Mayonnaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

BAKED NECTARINE CHICKEN SALAD



Baked Nectarine Chicken Salad image

This casserole is a fun twist on a classic. Folks love the crunchy chow mein noodles on top. I love that I can make it a day in advance and refrigerate until it's time to serve. Serve with hot bread or rolls. -Faye Robinson, Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/3 cups mayonnaise
1/2 cup shredded Parmesan cheese
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon onion powder
4 cups cubed cooked chicken
8 celery ribs, thinly sliced
4 medium nectarines, coarsely chopped
8 green onions, sliced
2 cans (3 ounces each) crispy chow mein noodles

Steps:

  • Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes. To Make Ahead: This can be made a day in advance. Before adding noodles, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.

Nutrition Facts : Calories 539 calories, Fat 37g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 911mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

CHICKEN AND NECTARINE SALAD WITH TOASTED CUMIN MAYONNAISE



Chicken and Nectarine Salad with Toasted Cumin Mayonnaise image

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

Yield Makes 4 servings

Number Of Ingredients 8

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

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.

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

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.

Related Topics