Best 7 Chicken And Nectarine Salad With Toasted Cumin Mayonnaise Recipes

Chicken and nectarine salad with toasted cumin mayonnaise is a delightful dish that combines the savory flavors of chicken, the sweetness of nectarines, and the nutty taste of toasted cumin. This refreshing and flavorful salad is perfect for a light lunch or dinner. The best part about this recipe is that it is easy to make and can be customized to your liking.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND NECTARINE SALAD WITH TOASTED CUMIN MAYONNAISE

Chicken and Nectarine Salad with Toasted Cumin Mayonnaise image

Categories Salad Chicken Low Carb Quick & Easy Mayonnaise Nectarine Almond Summer Lettuce Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 teaspoons cumin seeds
1/2 cup mayonnaise
3 tablespoons fresh lemon juice
5 cups shredded or diced cooked chicken
1 1/2 cups diced firm but ripe nectarines
3/4 cup chopped celery (about 2 stalks)
2/3 cup chopped red onion Romaine or butter lettuce leaves
1/2 cup toasted sliced almonds

Steps:

Toast cumin in heavy small skillet over medium heat until slightly darkened, about 1 minute. Transfer to small bowl. Add mayonnaise and lemon juice; whisk dressing until smooth.
Toss chicken, nectarines, celery, and onion in large bowl. Stir in dressing. Season to taste with salt and pepper. Spoon salad into lettuce leaves and sprinkle with almonds. Divide among 4 plates and serve.

CHICKEN AND NECTARINE SALAD

Chicken and Nectarine Salad image

This can look so nice on the plate, is tasty, and good to have if you want to pick up a cooked chicken at the store.

Provided by Latchy

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lettuce, of your choice
1 bunch watercress, broken into sprigs
500 g cooked chicken, chopped
1 red pepper, sliced
4 nectarines, sliced
2 stalks celery, sliced
black pepper, dressing
3 teaspoons crushed black peppercorns
1 tablespoon olive oil
2 tablespoons red wine vinegar

Steps:

Arrange lettuce leaves, watercress, chicken, red pepper, nectarines and celery on a large platter.
Spoon dressing over.
To make dressing, put all ingredients in a jar with a lid and shake well.

BAKED NECTARINE CHICKEN SALAD

Baked Nectarine Chicken Salad image

This casserole is a fun twist on a classic. Folks love the crunchy chow mein noodles on top. I love that I can make it a day in advance and refrigerate until it's time to serve. Serve with hot bread or rolls. -Faye Robinson, Pensacola, Florida

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/3 cups mayonnaise
1/2 cup shredded Parmesan cheese
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon onion powder
4 cups cubed cooked chicken
8 celery ribs, thinly sliced
4 medium nectarines, coarsely chopped
8 green onions, sliced
2 cans (3 ounces each) crispy chow mein noodles

Steps:

Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes. To Make Ahead: This can be made a day in advance. Before adding noodles, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.

Nutrition Facts : Calories 539 calories, Fat 37g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 911mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

NECTARINE CHICKEN SALAD

Nectarine Chicken Salad image

When guests are coming for lunch or dinner in the warm summer months, I like to serve this attractive, colorful salad. The dressing is refreshingly tart. A neighbor shared the recipe years ago and I've passed it on many times.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup lime juice
1 tablespoon sugar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon olive oil
1 garlic clove, minced
6 cups torn mixed salad greens
1 pound boneless skinless chicken breasts, cooked and sliced
5 medium ripe nectarines, thinly sliced

Steps:

In a jar with a tight-fitting lid, combine the lime juice, sugar, thyme, oil and garlic; shake well. , On a serving platter, arrange salad greens, chicken and nectarines. Drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 266 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 76mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE

Chicken Salad With Nectarines and Goat Cheese image

Crunchy and creamy, sweet and tangy, this main dish salad is a new take on the goat cheese, spinach and fruit salads of the 1980s. Lemon-kissed nectarines and shallots are tossed with chicken, pita chips and greens. A mature green like spinach adds heft, but any salad green works. Goat cheese cream hidden beneath the salad is a delightful surprise; you get a bit of the tangy cream every few bites. Make it vegetarian by nixing the chicken and adding white beans to the nectarines in Step 1. Embellish freely with thinly sliced beets, sunflower seeds, sliced jalapeños or soft herbs, or swap in another stone fruit like apricots or cherries.

Provided by Ali Slagle

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 to 2 pounds ripe but firm nectarines, pitted and sliced (4 to 6)
1 large shallot, thinly sliced
6 tablespoons lemon juice, plus more to taste (from 2 lemons)
Kosher salt and black pepper
1 cup buttermilk, plus more as needed
8 ounces goat cheese, preferably herbed, at room temperature
1 tablespoon lemon zest
3 to 4 cups shredded cooked chicken (from about 1 rotisserie chicken)
1 to 2 cups lightly crushed pita chips
1/4 cup extra-virgin olive oil, plus more to taste
8 to 10 ounces salad greens, such as mature spinach, arugula or watercress

Steps:

In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.

THAI CHICKEN AND NECTARINE SALAD

Thai Chicken and Nectarine Salad image

Make and share this Thai Chicken and Nectarine Salad recipe from Food.com.

Provided by Miraklegirl

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup chicken broth
3 tablespoons soy sauce
2 tablespoons bottled hoisin sauce
1 tablespoon sugar
1 tablespoon salad oil or 1 tablespoon olive oil
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 1/2 teaspoons grated fresh ginger
12 ounces boneless skinless chicken breast halves
4 ounces linguine or 4 ounces lo mein chow mein noodles
3 medium plums or 3 medium peeled peaches, pitted and diced
2 cups diced bok choy
2 green onions, thinly sliced

Steps:

In a screw-top jar combine broth, soy sauce, hoisin sauce, sugar, salad or olive oil, sesame oil, garlic and ginger.
Cover; shake well.
Rinse chicken, pat dry.
In a large skillet cook chicken in a small amount of boiling water, covered, for 12 to 15 minutes or until no longer pink.
Drain; cool slightly and cut into cubes.
Cook pasta according to package directions; drain.
In a bowl toss pasta with 3 tablespoons of the dressing.
Place pasta on 4 serving plates.
Top with chicken, fruit, bok choy, and green onions.
Drizzle with remaining dressing.

NO-MAYO CHICKEN SALAD SANDWICHES

No-Mayo Chicken Salad Sandwiches image

Are you tired of the same old mayo chicken salad you've been making for years? This tastes light and fresh, and it just might become your favorite chicken salad. This is a perfect way to use rotisserie chicken, and that makes preparation even easier.

Provided by lutzflcat

Categories Chicken Sandwiches

Time 15m

Yield 8

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon hot honey (such as Mike's Hot Honey®)
salt and freshly ground black pepper to taste
Chicken Salad:
2 cups cooked, shredded chicken
2 (1/4 inch thick) slices lightly toasted French bread, cut into very small cubes
2 small tomatoes on the vine, diced
1 small onion, thinly sliced
2 tablespoons minced celery
2 tablespoons chopped cilantro
10 small pimento-stuffed olives, halved
8 mini croissants

Steps:

Whisk together olive oil, red wine vinegar, Dijon mustard, hot honey, salt, and pepper in a small bowl until well combined; set aside.
Add chicken, bread cubes, tomatoes, onion, celery, cilantro, and olives to a large bowl; mix well. Drizzle dressing over the chicken mixture, and stir until well combined. Taste and adjust seasonings, if necessary.
Slice croissants in half, fill with chicken salad, and serve.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 30.5 g, Cholesterol 38.2 mg, Fat 17.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 529.4 mg, Sugar 8.8 g

Tips:

Choose ripe and juicy nectarines: Look for nectarines that are fragrant and have a slight give when gently pressed. Avoid nectarines that are too hard or have bruises or blemishes.
Toast the cumin seeds: Toasting the cumin seeds brings out their nutty and earthy flavor. Be careful not to burn them, as they can quickly go from toasted to burnt.
Make the mayonnaise ahead of time: The mayonnaise can be made up to 2 days ahead of time and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
Grill the chicken: If you don't have a grill, you can also pan-fry or bake the chicken. Just make sure to cook it until it is cooked through.
Assemble the salad just before serving: This will prevent the salad from getting watery. You can also make the salad ahead of time and store it in the refrigerator for up to 2 hours, but be sure to add the dressing just before serving.

Conclusion:

This chicken and nectarine salad with toasted cumin mayonnaise is a delicious and refreshing summer dish. The combination of sweet nectarines, savory chicken, and creamy mayonnaise is perfect for a light lunch or dinner. The toasted cumin seeds add a nice nutty flavor to the mayonnaise, and the salad is also a good source of protein and vitamins. If you're looking for a healthy and flavorful salad to enjoy this summer, be sure to try this one!