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Nectarine Cherry Chicken Salad

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Servings 4 servings



  • 1/2 cup Leanne’s Basic Vinaigrette below
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey preferably local
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon sea salt


  • 3 cups cooked chicken breast meat
  • 1 1/2 cups thinly sliced celery
  • 3 cups chopped nectarine about 3 medium
  • 1 1/2 cups pitted chopped sweet cherries fresh or frozen
  • 1 tablespoon chopped green onion
  • 1/4 cup toasted sliced almonds
  • 8 cups Baby greens


  • Whisk together Leanne’s vinaigrette, balsamic vinegar, honey, lemon juice, curry powder, ginger and salt in a small mixing bowl, and set aside. In a large mixing bowl add the chopped chicken breast meat, celery, nectarine, cherries, and green onion. Pour dressing over the top of chicken salad, and toss to coat. Divide and serve on a bed of baby greens topped with toasted almonds.
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