Juicy and sweet, sliced nectarines, finely shredded napa cabbage, shredded chicken, and thinly sliced red bell pepper, cucumber and Chinese pea pods are tossed with a spicy Thai peanut dressing and served on a nest of angel hair pasta.

Nectarine Salad with Thai Dressing

6 ounces angel hair pasta, cooked, drained and cooled
2 cups pitted, sliced Washington nectarines
2 cups finely shredded napa cabbage
8 ounces shredded cooked chicken breast
1/2 cup each thinly sliced red and/or green pepper, cucumber and diagonally sliced Chinese pea pods
Thai Dressing (recipe follows)

1. Arrange cooked pasta in nest on individual salad plates.
2. Combine nectarines, cabbage, chicken, peppers, cucumber and pea pods; toss to mix well.
3. Portion nectarine mixture on pasta. Drizzle Thai Dressing over mixture.

Makes 4 servings.

Thai Dressing: Blend 1/4 cup each peanut butter and water, 2 tablespoons each fresh lime juice and soy sauce, 2 cloves minced garlic, 2 tablespoons granulated sugar and 1/4 to 1/2 teaspoon crushed red chiles in blender until well mixed. Makes 3/4 cup.

Recipe provided courtesy Washington State Fruit Commission.