Nectarine Salad with Seared Chicken & Carrot Ginger Dressing

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5 from 2 votes

Nectarine Salad with Seared Chicken & Carrot Ginger Dressing

This nectarine salad is summer on a plate--ripe nectarines, crunchy summer radishes, sweet corn, basil, and mint.

Prep Time15

Cook Time25

Total Time40

Course: Salads

Cuisine: American

Servings: servings

Calories: 447kcal

Author: Sarah

Ingredients

For the dressing:

1/3 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons soy sauce
1 dash sesame oil
1 ½ teaspoons sugar
2 teaspoons ginger (finely grated)
1 medium carrot (peeled and roughly chopped)
¼ cup onion (roughly chopped)
salt and pepper (to taste)

For the salad:

2 chicken breasts
Salt and pepper (to taste)
Olive oil
Assorted lettuce
2 ears steamed sweet corn (kernels removed from the cob)
1 bunch radishes (sliced thinly)
1 small red onion (sliced thinly)
4 nectarines (sliced)
a handful of fresh basil (torn)
a handful of mint (torn)
1 cup walnuts (toasted)

Instructions

Make the dressing by combining all the ingredients in a food processor and pulsing until smooth.
Pat the chicken breasts dry and season with salt and pepper on both sides. Sear them in a hot pan drizzled with olive oil until cooked through. Slice the chicken.
Toss together the lettuces, corn, radishes, red onion, and nectarines in a large serving bowl. Top with the sliced chicken, basil leaves, and toasted walnuts, and drizzle with your dressing.

Nutrition

Nectarine Salad with Seared Chicken & Carrot Ginger Dressing by The Woks of Life. 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