Summer Salad with Nectarines, Blueberries, and Chicken
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Prep time: 
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Serves: 4 entree-sized salads (12 side salad portions)
 
Ingredients
Balsamic Vinaigrette:
  • 3 Tbsp white balsamic vinegar
  • ⅓ cup extra-virgin olive oil
  • 2 tsp dijon mustard
  • ½ tsp onion powder
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
Salad:
  • 3 small or 2 large heads romaine, washed and chopped
  • ½ red onion, thinly sliced
  • 1 cup fresh blueberries
  • 4 oz fresh mozzarella, chopped, torn, or purchased pearl-sized
  • 2 ripe nectarines or peaches, pitted and sliced
  • 1 avocado, pitted and diced
  • ½ cup pecan halves
  • 12 oz boneless, skinless rotisserie chicken, shredded
Instructions
  1. In a small bowl, whisk together all dressing ingredients until well-combined. Alternately, combine all ingredients in a small mason jar and shake vigorously for 10-15 seconds.
  2. In a large bowl, place the chopped romaine and sliced onion. Drizzle with the dressing and toss to coat. Add the blueberries and mozzarella; gently toss and distribute onto each of 4 dinner plates.
  3. Top each plate with ½ nectarine, ¼ avocado, ¼ of the pecans, and 3 ounces rotisserie. Serve immediately.
Notes
Recipe slightly adapted from Stay-at-Home Chef
Nutrition Information
Serving size: ¼ recipe (1 entree-sized portion) Calories: 602 Fat: 39.5 Carbohydrates: 32.3 Sugar: 17.3 Sodium: 522 Fiber: 12.5 Protein: 37.0 Cholesterol: 88
Recipe by Prevention RD at https://preventionrd.com/2019/07/summer-salad-with-nectarines-blueberries-and-chicken/