CHICKEN, CUCUMBER, & NECTARINE SALAD

This recipe is from NYT Cooking and got a B+ from picky Art. Great for a quick weeknight meal!

Ingredients

• 2 tablespoons Champagne or white wine vinegar 

• 1 teaspoon honey

• ½ teaspoon Dijon mustard

• Kosher salt (such as Diamond Crystal) and black pepper

• ¼ cup extra-virgin olive oil 

• 5 ounces Little Gem, butter or romaine lettuce, any large pieces torn in half 

• 1 large, ripe nectarine, halved and pitted (Not available at Aldi, so I just used three small tangelos)

• 1½ cups shredded cooked chicken, from a rotisserie chicken or homemade (I baked four chicken thighs and shredded those)

• 1 cup ½-inch-diced English cucumber

• ½ cup roasted salted cashews, coarsely chopped

• ⅓ cup crumbled feta (about 2 ounces) 

• ⅓ cup fresh mint leaves, torn 

• 1 large or 2 small scallions, white and green parts chopped

Prep

1. Make the dressing: In a large serving bowl, combine the vinegar, honey, mustard, ½ teaspoon salt and ¼ teaspoon black pepper. Gradually whisk in the olive oil.

2. Add the lettuce and toss gently but thoroughly with tongs or your hands.

3. Cut the nectarine into ½-inch thick slices, then stack the slices and cut them in half crosswise. Add to the bowl, along with the chicken, cucumber, cashews, feta, mint, and scallions. Toss gently. Season to taste with more salt and pepper and serve immediately. (I didn't bother cutting up the tangelos after separating the segments)

Enjoy!

Original recipe here.