Baked Nectarine Chicken Salad

This Baked Nectarine Chicken Salad is a refreshing and vibrant dish that perfectly balances savory and sweet flavors. Tender, juicy chicken breasts are baked to perfection and paired with ripe, juicy nectarines that add a burst of freshness to each bite. The salad is rounded out with mixed greens, creamy goat cheese, crunchy walnuts, and a tangy honey-mustard vinaigrette, creating a delightful combination of textures and tastes. It’s an ideal dish for a light lunch or dinner, showcasing the best of summer ingredients in a wholesome and satisfying way.

Ingredients

• 2 chicken breasts
• 2 ripe nectarines, sliced
• 4 cups mixed salad greens
• 1/2 cup crumbled goat cheese
• 1/4 cup walnuts, toasted and chopped
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Honey-Mustard Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions

1. Bake the Chicken: Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing.
2. Prepare the Nectarines: While the chicken is baking, slice the nectarines and set them aside.
3. Make the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
4. Assemble the Salad: In a large salad bowl, combine the mixed greens, sliced nectarines, crumbled goat cheese, toasted walnuts, and sliced red onion. Add the sliced chicken on top.
5. Dress the Salad: Drizzle the honey-mustard vinaigrette over the salad. Gently toss to combine, ensuring everything is evenly coated.
6. Serve: Serve immediately, garnished with extra goat cheese or walnuts if desired. Enjoy this refreshing and delicious salad as a main dish or a side!

This salad is best served fresh, but leftovers can be stored in the refrigerator for up to two days. Keep the dressing separate for a crisp texture.