For the Vinaigrette
- 2 tablespoons Champagne vinegar or white wine vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ¼ cup extra-virgin olive oil
For the Salad
- 5 ounces Little Gem, butter, or romaine lettuce, large pieces torn in half
- 1 large ripe nectarine, halved and pitted
- 1½ cups shredded cooked chicken, homemade or from a rotisserie chicken
- 1 cup English cucumber, cut into ½-inch dice
- ½ cup roasted salted cashews, coarsely chopped
- ⅓ cup crumbled feta, about 2 ounces
- ⅓ cup fresh mint leaves, torn
- 1 large or 2 small scallions, white and green parts chopped
Instructions
1
Make the vinaigrette directly in a large serving bowl: combine the vinegar, honey, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Gradually whisk in the olive oil until emulsified.
2
Add the lettuce and toss gently but thoroughly with tongs or clean hands so the leaves are evenly dressed.
3
Cut the nectarine into ½-inch-thick slices. Stack the slices and cut them in half crosswise.
4
Add the nectarine, shredded chicken, cucumber, cashews, feta, mint, and scallions to the bowl. Toss gently.
5
Taste, adjust with more salt and pepper as needed, and serve immediately while the lettuce and cucumber are crisp.
💡 Cook's Tips
- Dress at the last minute: Toss just before serving so the lettuce, cucumber, and nuts remain crisp.
- Flexible fruit: Replace the nectarine with a ripe peach, plum, or a handful of juicy berries.
- Cheese alternatives: Torn fresh mozzarella or goat cheese can replace the feta.
- Herb alternatives: Fresh basil works well in place of mint.
- Use what you have: Any roasted nuts can stand in for the cashews, making this an excellent way to use refrigerator leftovers.
Salad
Chicken
Main Course