Chicken Salad with Nectarines and Goat Cheese
Recipe Date:
April 1, 2024
Serving Size:
6
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 lbs ripe nectarines, pitted and sliced
- 1 large shallot, thinly sliced
- 6 tbsps lemon juice
- salt & black pepper
- 1 cup buttermilk
- 8 ozs herbed goat cheese, at room temp
- 1 tbsp lemon zest
- 4 cups shredded chicken
- 2 cups lightly-crushed pita chips
- 1/4 cup extra-virgin olive oil
- 10 ozs salad greens
Directions
Tasting Notes: We love how the sweet (the summer nectarines) and savory elements (use arugula) of the salad play so well with the fruit elements and the brightness of the Rosé.
Serena's Tips: Use argula as your greens and cut the nectarines into bite size pieces.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1022446-chicken-salad-with-nectarines-and-goat-cheese
Recipe courtesy of Ali Slagle for the New York Times. Photo courtesy of Linda Xiao for the New York Times.
