Chicken salad with nectarines and mint vinaigrette
5 servings
30 minutes
Chicken salad with nectarines and mint vinaigrette is an exquisite blend of fresh and vibrant flavors. This dish draws from the traditions of Yugoslav cuisine, where the balance of sour, sweet, and spicy is appreciated. Juicy grilled chicken breast adds richness to the salad, while tender pieces of nectarine provide fruity freshness. Cucumbers and pecans contribute a crunchy texture, and red onion adds a mild sharpness. A highlight of this recipe is the refreshing mint vinaigrette that ties the ingredients into a harmonious ensemble. Serving on lettuce leaves makes the salad not only appealing but also convenient to serve. This salad is perfect for a summer dinner, picnic, or light lunch, offering a sense of freshness and rich flavor.
1
Preheat the grill or barbecue. Rub the chicken breasts with salt and pepper and place them on a greased rack. Grill for about 4-5 minutes on each side until cooked. Transfer to a plate and cool. Cut into small pieces.
- Chicken breast fillet: 2 pieces
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
2
In a blender, grind the mint with sugar. Add vinegar, lemon juice, salt, and pepper. Mix again.
- Mint leaves: 70 g
- Sugar: 0.3 glass
- White wine vinegar: 0.3 glass
- Lemon juice: 1 tablespoon
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
3
In a bowl, mix chicken, finely chopped cucumbers, crushed nuts, finely chopped onion, and peeled, diced nectarines. Drizzle with dressing and gently mix. Place 1 lettuce leaf on each plate and fill each with the salad.
- Chicken breast fillet: 2 pieces
- Cucumbers: 4 pieces
- Roasted pecans: 0.3 glass
- Red onion: 1 head
- Nectarines: 3 pieces
- White wine vinegar: 0.3 glass
- Lemon juice: 1 tablespoon
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Red leaf lettuce: 5 piece
