Summer Salad with Nectarines, Blueberries, and Chicken
Author: Nicole Morrissey
Prep time:
Total time:
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
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.
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.
Top each plate with ½ nectarine, ¼ avocado, ¼ of the pecans, and 3 ounces rotisserie. Serve immediately.