Nectarine Cherry Chicken Salad

By Tonya_Speed

Per Serving: 561 Calories; 26g Fat; 47g Protein; 38g Carbohydrate; 6g Dietary Fiber; 103mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates. Points: 15

Ingredients

• Dressing:
• 1/2 cup Leanne's Basic Vinaigrette (below)
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey (preferably local)
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground ginger
• 1/8 teaspoon sea salt
• Salad:
• 3 cups cooked chicken breast meat
• 1 1/2 cups thinly sliced celery
• 3 cups chopped nectarine (about 3 medium)
• 1 1/2 cups pitted chopped sweet cherries (fresh or frozen)
• 1 tablespoon chopped green onion
• 1/4 cup toasted sliced almonds
• 8 cups Baby greens
• LEANNE'S BASIC VINAIGRETTE
• 1/2 tablespoon Dijon mustard
• 1 1/2 tablespoons balsamic vinegar
• 1/2 tablespoon lemon juice
• 1 small clove garlic, pressed
• 1/3 cup olive oil
• Pepper to taste

Details

Adapted from savingdinner.com

Preparation

Step 1

Whisk together Leanne's vinaigrette, balsamic vinegar, honey, lemon juice, curry powder, ginger and salt in a small mixing bowl, and set aside. In a large mixing bowl add the chopped chicken breast meat, celery, nectarine, cherries, and green onion. Pour dressing over the top of chicken salad, and toss to coat. Divide and serve on a bed of baby greens topped with toasted almonds.