Recipe by CaliforniaJan
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. From Cooking Light Magazine, May 2004.
Top Review by WiGal
Definitely more than a 5 star salad! I did use a tad less sugar- 3 tablespoons. I REALLY liked this a lot! Vibrant flavors. And what a nice way to leftover chicken. My picture was taken before mixing the dressing into the chicken mixture, so it doesn't look exactly right. Thanks for a keeper. Made for Unrulies Under the Influence during Greece ZWT6.
- 1 cup fresh mint leaves, loosely packed
- 1⁄3 cup sugar
- 1⁄4 cup white wine vinegar
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 cups cooked chicken breasts, chopped
- 1 cup chopped seeded cucumber
- 1⁄3 cup chopped pecans, toasted
- 2 tablespoons red onions, minced
- 3 nectarines, chopped, peeled, and pitted
- 5 leaves red leaf lettuce
Directions See How It's Made
- 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. Cooking time is for the chicken.