Sunday, August 19, 2012

Chicken Salad w Mint Vinaigrette


The caveman's mother came laden down with tons of produce yesterday. Since life handed me nectarines, I figured I should find some use for them that would feed everyone a proper lunch. I have never integrated stone fruit into a salad before, but have stumbled upon various recipes pairing it with savory flavors.


Today I adapted Cooking Light's Chicken Salad with Nectarines with Mint Vinaigrette. It served the dual purpose of making use of the copious amounts of mint I had on hand as well as the nectarines.

I served it over lettuce leaves and everyone seemed to like it, though I personally think the dressing needed a little more zip (but I can't quite place my finger on what it was lacking). I still think it's worth a share, though, as tastes are different and it's always fun to tinker!


Chicken Salad with Mint Vinaigrette
adapted from Cooking Light

dressing:
1 cup loosely packed mint leaves
2 packets stevia
1/4 cup white wine vinegar
juice of 1/2 lemon
1/2 tsp. salt
1/2 tsp. black pepper

salad:
2 cups cooked chicken, cooled and cubed
1 cup chopped cucumber
3 nectarines, pitted, peeled and chopped
1/3 cup toasted slivered almonds
2 tbs. minced red onion
handful bleu or gorgonzola cheese (obviously optional, but I included for the non-paleo eaters)
lettuce leaves, for serving

To make the dressing, run mint and stevia through a food processor until the mint is minced. Add other ingredients and combine, tasting for seasoning.

Combine salad ingredients in a large bowl and drizzle with dressing. Serve over large lettuces leaves.

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