Nectarine Salad with Thai Dressing
Juicy sweet nectarines, napa cabbage, chicken, 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.
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)
- Arrange cooked pasta in nest on individual salad plates.
- Combine nectarines, cabbage, chicken, peppers, cucumber and pea pods; toss to mix well.
- 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.