Food is art right?

My friend Teresa ( Wardrobe 911 founder ) gave me the most wonderful summer salad to make. I originally tried it at her house and I can say I was leary of the idea of fruit, veggies and meat in a salad. I am not one for a fruity salads, but as I have gotten older I have become more adventurous at trying fruty salads, and it turns out I usually like them. I'm not sure if she made this up or got it from somewhere but I am giving her credit for showing me how to make it.

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Chicken Salad with Nectarines in Mint Vinaigrette

DRESSING:

1 cup loosely packed fresh mint leaves

¼ cup sugar

¼ cup white wine or rice wine vinegar

1 T. fresh lemon juice

¼ t salt

¼ t pepper

Place mint and sugar in food processor; process until finely chopped, scraping sides of bowl.  Add vinegar, juice, salt, and pepper and process 30 seconds to combine.

SALAD:

2 cups chopped cooked chicken breast (trader joe’s grilled chicken strips)

1 cup chopped seeded cucumber (2 cucumbers)

1/3 cup chopped Sweet & Spicy Pecans (TJ’s)

2 T minced red onion

4 nectarines, chopped

Combine chicken, cucumber, pecans, onion and nectarines in medium bowl.  Drizzle dressing over salad; toss to coat well.

¾ C salad = 241 calories

* I keep the pecans on the side in container so they are crispy each time I have a serving.