HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken And Nectarine Summer Salad
Chicken and Nectarine Summer Salad

Chicken and Nectarine Summer Salad

with Pepitas and Basil

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This salad is the perfect midsummer night meal best eaten under the evening sky as you inhale the aromas and fruits of summer.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickEasy Clean-upCarb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

½ tbsp

Lemon-Pepper Seasoning


113 g

Arugula and Spinach Mix

1 unit


7 g


1 tbsp

Apricot Spread

1 unit


28 g


28 g

Red Onion

1.5 tsp

Dijon Mustard


Not included in your delivery

2.5 tbsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories530 kcal
Fat29 g
Saturated Fat4.5 g
Carbohydrate25 g
Sugar12 g
Dietary Fiber7 g
Protein46 g
Cholesterol125 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Measuring Spoons
Baking Sheet
Parchment Paper
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut four sections off nectarine, avoiding the pit. Cut each section into 1/4-inch slices. Peel, then cut a quarter of the onion into 1/4-inch slices (use half the onion for 4 ppl). Roughly tear basil. Zest, then juice half the lemon (whole lemon for 4 ppl).


Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt and half the Lemon-Pepper Seasoning (use all for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken to the pan. Sear, until golden-brown, 2-3 min per side.


Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**


While chicken bakes, whisk together lemon zest, Dijon, half the apricot spread (use all for 4 ppl), 1 tsp water, 2 tbsp oil and 1 tbsp lemon juice (dbl all for 4 ppl) in a small bowl. Season with salt.


Add arugula and spinach mix, onions and nectarines to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.


Slice chicken. Divide salad between plates. Place chicken on top. Drizzle remaining vinaigrette over chicken. Sprinkle with pepitas and basil.