Chicken, Cucumber and Nectarine Salad

By Lidey Heuck

Published August 28, 2025

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5(375)
Comments
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This light yet satisfying summery salad is meant to be flexible and adaptable, the kind of easy weekday recipe that helps you turn the odds and ends in your fridge into a quick and healthy meal. Consider swapping in torn mozzarella or goat cheese for the feta, using basil instead of mint, or using any roasted nuts you’ve got on hand. If you can’t find a ripe nectarine, a peach, a plum or a handful of juicy berries would work great, too. The key is to keep the ingredients fresh and bright, and to dress the salad just before eating it so everything stays crisp. Serve with a cold glass of white wine and a nice hunk of bread on the side.

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Ingredients

Yield:4 servings 

  • 2 tablespoons Champagne or white wine vinegar 

  • 1 teaspoon honey

  • ½ teaspoon Dijon mustard

  • Kosher salt (such as Diamond Crystal) and black pepper

  • ¼ cup extra-virgin olive oil 

  • 5 ounces Little Gem, butter or romaine lettuce, any large pieces torn in half 

  • 1 large, ripe nectarine, halved and pitted

  • 1½ cups shredded cooked chicken, from a rotisserie chicken or homemade

  • 1 cup ½-inch-diced English cucumber

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 52 milligrams cholesterol; 381 calories; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 28 grams fat; 3 grams fiber; 506 milligrams sodium; 20 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: In a large serving bowl, combine the vinegar, honey, mustard, ½ teaspoon salt and ¼ teaspoon black pepper. Gradually whisk in the olive oil.

  2. Step 2

    Add the lettuce and toss gently but thoroughly with tongs or your hands.

  3. Step 3

    Cut nectarine into ½-inch thick slices, then stack the slices and cut them in half crosswise. Add to the bowl, along with the chicken, cucumber, cashews, feta, mint and scallions. Toss gently. Season to taste with more salt and pepper and serve immediately.

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Ratings

5 out of 5
375 user ratings
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Comments

mjbl

I rarely post a comment but I probably make a NYT recipe for dinner three times a week on average. This is one of the best and easiest salads that I've found. Any greens work-kale, arugula, spinach tonight-and different fruits work-we had blueberries. So many options for protein, like shrimp, tofu-we had leftover small turkey meatballs, which worked great. The dressing is light & elegant. Don't hold back on feta or nuts-try almonds. This is like 10 recipes in one. 5* Thank you, NYT

Sarah Indianapolis

I don’t shop where there is a rotisserie chicken, but Trader Joe’s has a smoked pulled chicken (and pork also) which I think would be amazing here!

MG

This is an easy and flavorful summer lunch option. I used pistachios in lieu of cashews and chives in lieu of scallions, a milder oniony flavor given the nectarine. I added fresh basil. Next time will try with cashews.

LH

We're in SW France for the summer and used fritons (duck) instead of chicken. A bit of added crisp and so delicious!

Georgey

Absolutely one of my new favorite summer salads. This recipe is so versatile, and easy and the nectarine adds such a beautiful color and taste. I wish I had doubled the recipe!

Sheri Emerick

Since I’m in Colorado and it’s Palisade Peach season I used a peach. It was fabulous.

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