Chicken and Nectarine Salad with Honey-Lime Dressing
Our ideal salad often incorporates a fruit, a cheese and a nut or seed, in addition to fresh greens like butter lettuce or arugula, and a light dressing or mayonnaise. But we realise that not everyone enjoys the sweet and juicy flavours of fruit in their salad. Traditionalists prefer the classic additions like cucumbers and carrots and tomatoes (which are technically a fruit).
- 450 - 700 g boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 3 nectarines, pitted and sliced
- ½ cucumber, peeled, seeded and sliced (1 cup)
- ¾ cup sliced almonds
- 3 – 4 spring onions, thinly sliced, green parts only (¼ cup)
- 2 tablespoon white wine vinegar
- ½ lime, juice only, about 1 tablespoon
- 1 tablespoon honey
- ½ teaspoon curry powder
- ½ teaspoon ground ginger
- ¼ - ½ teaspoon salt, to taste
- 1- 2 tablespoon fresh mint leaves, chopped (optional)
- Cut each chicken breast crosswise into thin strips. Heat a large skillet over medium to medium-high heat. Add 1 tablespoon olive oil, and when the oil is hot, sauté the chicken, turning occasionally, until it is browned and cooked through, 5 - 7 minutes. (Set some cooked chicken, sliced nectarines and cucumber aside for non-salad eaters, if necessary.)
- In a large serving bowl, combine the chicken, nectarines, cucumbers, almonds and spring onions.
- In a small bowl, whisk together 2 tablespoons oil, the vinegar, lime juice, honey, curry powder, ginger and salt. (Alternatively, you can shake them all up in a jar to emulsify them.)
- Pour the dressing over the salad and toss well to coat. Gently toss in the mint (optional).
- Refrigerate it for at least 15 minutes and up to 2 days. Season the salad with salt and pepper to taste at the table.