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Chicken and Nectarine Salad
Linda Nortje
Refreshing, light Chicken and Nectarine Salad, with an Orange dressing, is quick and easy to make and makes the ideal lunch or light dinner on a hot Summer's day
5
from 1 vote
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Course
Salad
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Cook Mode
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Servings
6
Servings
Calories
354.2
kcal
Ingredients
1x
2x
3x
DRESSING:
½
cup
Mayonnaise
¼
cup
Fresh Orange Juice
⅛
t
Ground Cumin
SALAD:
3
large Chicken Fillets
cut into strips
1
t
Chicken Spice
or to taste
2
TB
Olive Oil
3
cups
Arugula Salad Mix Leaves
1
cup
Green Seedless Grapes
3
Nectarines
sliced
⅓
cup
Almond Splinters
toasted or blanched
Black Pepper
freshly ground (optional)
Instructions
Whisk together the Dressing ingredients – keep chilled until needed
Season the Chicken strips to taste with the Chicken spice – heat the Oil and stir-fry the Chicken until done – remove from heat and let cool
Toss together the Arugula Salad Mix, Grapes, Nectarines and cooked Chicken – transfer to a serving dish or individual plates
Scatter the Almonds over and sprinkle with Black Pepper (if using)
Nutrition Facts
Chicken and Nectarine Salad
Amount per Serving
Calories
354.2
% Daily Value*
Carbohydrates
12.4
g
4
%
Fiber
2.1
g
9
%
Sugar
11.1
g
12
%
Protein
23.2
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.