Spring has finally arrived in Chicago — at least for a day. With the temperature reaching the mid-50s, I’m heading out for a long walk. After two months of staying close to home with a newborn, I’m ready to get out! Do you have plans this weekend? One of my closest friends is having a baby shower in Michigan, and I can’t wait to celebrate her new arrival in a few months.
Today I’m thrilled to welcome Alaina from Fabtastic Eats, who’s sharing a bright Chicken, Nectarine, and Gorgonzola salad. I love salads, so this spring-inspired, healthy recipe was an immediate favorite. Over the past few months it’s been fun to introduce you to some of my favorite food bloggers, and Alaina is certainly one of them. Her blog is full of creative recipes like Roasted Garlic, Rosemary, and Cheddar Stuffed Pretzels, Cinnamon Whipped Feta with Honey-Drizzled Apple Crostinis, and Pineapple Coconut Tacos with Mango Salsa. She also features delightful cocktails for happy hour.
Hi friends! I’m Alaina from Fabtastic Eats, where I share everything from breakfasts and snacks to cocktails, desserts, and weeknight dinners. I’m honored to guest post today. Julia deserves every minute she can spend with her sweet children — I remember how exhausting and wonderful those newborn days are. A little over a year ago I welcomed a new baby too, so I’m happy to pay forward any help I received. I’m excited to share this fantastic salad with you.
With spring comes amazing fresh produce, and this is my favorite time of year for salads because of the variety. This Chicken, Nectarine, and Gorgonzola salad balances fresh flavors in a simple, quick recipe. It takes less than 30 minutes to make, fills you up, and works well for a healthy weeknight dinner or a satisfying lunch.
The chicken carries a hint of spice, the nectarines are slightly firm for a crisp bite, Gorgonzola adds a creamy tang, and honey-roasted pecans bring a sweet crunch. A tangy, nutty dressing ties everything together.
Chicken Nectarine and Gorgonzola Salad
Julia Jolliff
15 mins
10 mins
25 mins
4 servings
Ingredients
- 3 Tablespoons hazelnut oil
- 1 Tablespoon olive oil
- 3 Tablespoons white balsamic vinegar
- Pinch salt and pepper
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 large chicken breasts
- 2 nectarines, quartered
- 1/2 cup Gorgonzola, crumbled
- 1/2 cup pecans, honey roasted
- 8 cups romaine lettuce, roughly shredded
Instructions
-
In a small bowl, whisk together the hazelnut oil, olive oil, white balsamic vinegar, and a pinch of salt and pepper to make the dressing. Set aside.
-
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
-
Trim excess fat from the chicken breasts and season both sides with salt, pepper, and cayenne.
-
Brown each side in the skillet for about two minutes, then reduce the heat to medium, cover, and cook until done, about 15 minutes.
-
While the chicken cooks, cut the nectarines into chunks, rinse and shred the lettuce, and crumble the Gorgonzola.
-
When the chicken is cooked, remove from heat and let rest for about five minutes before slicing.
-
Assemble the salad with romaine, nectarines, Gorgonzola, pecans, and sliced chicken. Drizzle with the dressing and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Share your results and tag @acedarspoon or use the hashtag #acedarspoon.
This salad is a quick, healthy option for busy days — perfect for new parents or anyone on the go. It’s fresh, satisfying, and full of contrasting textures and flavors.
Congratulations again to Julia and her beautiful family, and thank you for letting me guest post!
If you enjoyed this salad, you might also like Summer Quinoa Salad, Blueberry and Nectarine Salad with Avocado Citrus Vinaigrette, or Blackened Chicken and Mango Salad with Creamy Avocado Dressing.