From The Providence Journal's Chef's Secret archive, originally published July 15, 2009:
Kerri Larsson wrote: "I enjoy eating cool lunches in the summertime heat, but unfortunately we haven't had much of that lately. I've found a fabulous dish at Greenwich Bay Gourmet in East Greenwich. It's the chicken and nectarine salad. I would love it if you could get the recipe. I would like to try to make it at home. My kids also enjoy it and that's saying something because they are very picky!
Dana and Matt Wronski were happy to share their recipe.
The Nectarine Chicken Salad recipe, this is a seasonal dish only available as long as nectarines are available, through August.
"It has become a summer staple. People start asking for it in April and we say, 'Be patient . . . when the time is right . . .' This salad is reliant on sweet, juicy nectarines and the window for those is really limited to the summer months. It is easy to make and is a great summer meal on its own or over a bed of greens," said Dana.
Questions on the recipe, call Greenwich Bay Gourmet at (401) 541-9190.
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NECTARINE CHICKEN SALAD
5 ripe nectarines
6 boneless chicken breasts
1/2 cup chopped fresh basil
1/2 cup diced scallions
2 tablespoons chopped parsley
Salt and pepper to taste
Dressing (see recipe)
Pound, grill and cool the chicken breasts. (You can also use a grill pan on your stove top and finish them in the oven.) Slice the chicken width-wise into strips and put them into a bowl.
Wash and pit the nectarines, and slice them.
Wash and chop basil, parsley and dice the white and green parts of the scallions.
Toss all of your ingredients together. Add a pinch of salt and pepper if desired.
1 cup apple cider vinegar
1/2 cup honey
1/4 cup lemon juice
1 tablespoon salt
1 tablespoon pepper
1 1/2 cups olive oil
Blend vinegar, honey, lemon juice, salt and pepper. With the blender running, slowly pour in the olive oil. Toss the dressing over the chicken salad to your desired amount. Chill and serve.
Note: Save the rest of the dressing in your refrigerator for the next batch.
The Providence Journal Connie Grosch
Nectarine Chicken Salad at Greenwich Bay Gourmet café is served with a homemade dressing over a bed of greens.