In this election year, here’s a divisive issue (although not as polarizing as the flavor of cilantro). Do you like fruit in your salad? My mom was the first person I ever knew to put fruit in her salad. Her classic combination was romaine lettuce with avocados, walnuts and fresh oranges with a simple vinaigrette that incorporated any juice that had escaped the orange when she diced it. It’s still one of my favorite salads.
This year we are seeing a lot of watermelon, stone fruit like peaches and nectarines, and berries, often combined with goat cheese, livening up salad greens. My 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. But I realize that not everyone enjoys the sweet and juicy flavors of fruit in their salad. Traditionalists prefer the classic additions like cucumbers and carrots and tomatoes (which are technically a fruit).
Recipe: Chicken and Nectarine Salad with Honey-Lime Dressing
The combination of flavors and textures in this Chicken and Nectarine Salad are delectable, and its ingredients are power food for your brain.
- 1 – 1 ½ lbs. boneless, skinless chicken breasts
- 3 Tbsp. extra virgin olive oil
- 3 nectarines, pitted and sliced
- ½ cucumber, peeled, seeded and sliced (1 cup)
- 3/4 cup sliced almonds
- 3 – 4 scallions, thinly sliced, green parts only (1/4 cup)
- 2 Tbsp. white wine vinegar
- ½ lime, juice only, about 1 Tbsp.
- 1 Tbsp. honey
- ½ tsp. curry powder
- ½ tsp. ground ginger
- ¼ - ½ tsp. salt, to taste
- 1- 2 Tbsp. 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 Tbsp. 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 scallions. In a small bowl, whisk together 2 Tbsp. 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.