Thai Chicken and Nectarine Salad
Bright, fresh, and bursting with bold flavors, this Thai Chicken and Nectarine Salad is the perfect fusion of sweet and savory. Tender, juicy chicken breasts are seasoned and pan-seared to perfection, then paired with sweet, ripe nectarines, crisp mixed greens, and crunchy vegetables like bell peppers and carrots. Fresh herbs—cilantro and mint—add an aromatic twist, while the zesty dressing made with lime juice, fish sauce, honey, and a hint of sesame oil ties everything together with a tangy, umami-rich flair. Finished with a sprinkling of roasted peanuts for an irresistible crunch, this vibrant salad is ideal for a light yet satisfying lunch or dinner. Ready in under 40 minutes and packed with Thai-inspired goodness, this recipe is sure to impress your taste buds and dinner guests alike!
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 pieces nectarines, ripe but firm
- 4 cups mixed baby greens or spinach
- 1 piece red bell pepper, thinly sliced
- 1 piece carrot, julienned
- 0.25 cup fresh cilantro leaves
- 0.25 cup fresh mint leaves
- 0.25 cup peanuts, roasted and roughly chopped
- 3 tablespoons lime juice, freshly squeezed
- 1.5 tablespoons fish sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 piece red chili, finely chopped (optional, for heat)
Instructions
Season both sides of the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side or until fully cooked. Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.
Wash and dry the nectarines. Cut them into thin wedges and set aside.
In a small mixing bowl, prepare the dressing by combining lime juice, fish sauce, honey, sesame oil, and finely chopped red chili (if using). Whisk well to blend the flavors.
In a large salad bowl, combine the mixed baby greens, sliced nectarines, red bell pepper, julienned carrot, fresh cilantro, and fresh mint leaves.
Add the cooked and sliced chicken to the salad bowl, and drizzle the dressing over the top.
Toss the salad gently to ensure all ingredients are evenly coated in the dressing.
Garnish with chopped roasted peanuts and serve immediately. Enjoy your Thai Chicken and Nectarine Salad!
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 58.2 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 457 mg | 35% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3829 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
