Chicken & Nectarine Salad

Chicken & Nectarine Salad

0 Reviews
From: Diabetic Living Magazine

Add a little sweetness and extra flavor to this spinach salad by topping it with nectarines and a citrus vinaigrette dressing.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 4 small skinless, boneless chicken breast halves (about 1 pound total)
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Citrus Vinaigrette recipe
  • 8 cups fresh spinach leaves and/or torn mixed salad greens
  • 3 cups sliced nectarines
  • ⅓ cup coarsely chopped pecans, toasted (see Tip)
  • 2 tablespoons crumbled reduced-fat feta cheese
  • Citrus Vinaigrette
  • 1 teaspoon finely shredded orange peel
  • ¼ cup orange juice
  • 3 tablespoons olive oil
  • 1 tablespoon snipped fresh thyme, oregano, or basil

Preparation

  • Prep

  • Ready In

  1. Coat a large nonstick skillet with nonstick spray; preheat over medium heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in hot skillet for 8 to 10 minutes or until chicken is tender and no longer pink (170°F), turning once to brown evenly. Remove from skillet. Cut chicken into strips.
  2. To prepare the Citrus Vinaigrette: In a screw-top jar combine orange peel, orange juice, olive oil and thyme, oregano, or basil. Cover and shake well. Serve immediately or cover and store in the refrigerator for up to 3 days. Shake well before using.
  3. In a large salad bowl toss together chicken, spinach, and nectarines. Pour vinaigrette over salad; toss to coat. Divide salad among 4 serving plates. Sprinkle with toasted pecans and feta cheese.
  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 2 cups salad with about 1½ tablespoons pecans and ½ tablespoon cheese
  • Per serving: 352 calories; 19 g fat(3 g sat); 4 g fiber; 16 g carbohydrates; 31 g protein; 133 mcg folate; 67 mg cholesterol; 10 g sugars; 6,105 IU vitamin A; 33 mg vitamin C; 102 mg calcium; 3 mg iron; 238 mg sodium; 848 mg potassium
  • Nutrition Bonus: Vitamin A (122% daily value), Vitamin C (55% dv), Folate (33% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4 lean protein, 1½ fat, 1½ vegetable, 1 fruit

Reviews 0