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Chicken and Nectarine Salad with Honey-Lime Dressing

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Chicken and Nectarine Salad with Honey-Lime Dressing

Chicken and Nectarine Salad with Honey-Lime Dressing

Jessica Braider
This combination of flavors and textures is delectable, and it’s power food for your brain, according to neurosurgeon Larry McCleary, M.D., from whose book, Feed Your Brain, Lose Your Belly, this recipe was adapted.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish, Salad
Cuisine American
Servings 4 servings


  • 1 - 1 1/2 lb. boneless, skinless chicken breasts
  • 3 Tbsp. extra virgin olive oil
  • 3 nectarines, pitted and sliced
  • 1/2 cucumber peeled, seeded, and sliced 1 cup
  • 3/4 cup sliced almonds lightly toasted if desired
  • 3 - 4 scallions thinly sliced, green parts only (1/4 cup)
  • 2 Tbsp. white wine vinegar
  • 1/2 lime juice only, about 1 Tbsp.
  • 1 Tbsp. honey
  • 1/2 tsp. curry powder
  • 1/2 tsp. ground ginger
  • 1/4 - 1/2 tsp. salt to taste
  • 1 - 2 Tbsp. fresh mint leaves chopped (optional)


  • Cut each chicken breast crosswise into thin strips. Heat a large skillet over medium to medium-high heat. Add 1 Tbsp. oil, and when it is hot, sauté the chicken, turning occasionally, until it is browned and cooked through, about 5 minutes. (Set aside some cooked chicken, sliced nectarines, and cucumber for non-salad eaters, if necessary.)
  • In a large serving bowl, combine the chicken, nectarines, cucumbers, almonds, and scallions.
  • In a small bowl, whisk together 2 Tbsp. oil, the vinegar, lime juice, honey, curry powder, ginger, and salt. (Alternatively, you can shake them all up in a jar to emulsify them.)
  • Pour the dressing over the salad and toss well. Gently toss in the mint, if desired. Refrigerate it for at least 15 minutes and up to 2 days. Season the salad with salt and pepper, to taste, at the table.


Do Ahead or Delegate: Slice, cook, and refrigerate the chicken, pit and slice the nectarines, peel, seed, and slice the cucumber, toast the almonds if desired, slice the scallions, juice the lime, combine the spices, prepare and refrigerate the dressing, chop the mint if using, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Add a little lime zest to the dressing and/or use the optional mint.
Tip: Mint has been found to have a myriad of benefits.  Its healing properties are good for the digestive tract and for nasal symptoms associated with allergies, and peppermint can relieve some headache symptoms.  Fresh mint is not only delicious in salads and smoothies, but is also delightful in hot and iced teas.
Nutritional Information Per Serving (% based upon daily values): Calories 392, Total Fat: 21g, 32.5%; Saturated Fat: 3g, 12.5%; Cholesterol: 66mg, 22%; Sodium: 77mg, 4%; Total Carbohydrate: 23g, 7.5%; Dietary Fiber: 5g, 19%; Sugar: 15g; Protein: 32g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Breakfast/Brunch, Dairy-Free, Dinner, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, Picnic, Potluck/Buffet, Salads, Summer
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