Chicken Salad with Nectarines in Mint Vinaigrette

Chicken Salad with Nectarines in Mint VinaigretteRecipe
Becky Luigart-Stayner; Fonda Shaia
The mint adds a refreshing note to the dressing, which will also work well in a fresh fruit salad. Use any curly lettuce leaves in place of red leaf.


5 servings (serving size: 1 lettuce leaf and 3/4 cup salad)

Recipe from

Cooking Light

Nutritional Information

Calories 241
Caloriesfromfat 28 %
Fat 7.4 g
Satfat 1 g
Monofat 3.6 g
Polyfat 2.1 g
Protein 16.7 g
Carbohydrate 29 g
Fiber 3.6 g
Cholesterol 39 mg
Iron 3.4 mg
Sodium 163 mg
Calcium 71 mg


1 cup loosely packed fresh mint leaves
1/3 cup sugar
1/4 cup white wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped cooked chicken breast
1 cup chopped seeded cucumber
1/3 cup chopped pecans, toasted
2 tablespoons minced red onion
3 nectarines, chopped, peeled, and pitted
5 red leaf lettuce leaves


To prepare dressing, place mint and sugar in a food processor; process until finely chopped, scraping sides of bowl. Add vinegar, juice, salt, and pepper, and process 30 seconds to combine.

To prepare salad, combine chicken, cucumber, pecans, onion, and nectarines in a medium bowl. Drizzle dressing over salad; toss well to coat. Place 1 lettuce leaf on each of 5 plates; top each serving with 3/4 cup salad.

Note: In a pinch, substitute fresh melon for the nectarines. Look for chopped peeled melon in the produce section at the grocery.


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