This combination of flavors and textures is delectable, and it’s power food for your brain, according to neurosurgeon Larry McCleary, M.D., from whose new book, Feed Your Brain, Lose Your Belly, I adapted the recipe. Serve it with a whole grain baguette.
Servings & Prep Time:
30 minutes Prep + Cook Time
Servings: 4 · serving size: about 1 1/2 cups each
Ingredients for main dish:
• 1-1 1/2 lbs. boneless, skinless chicken breasts
• 3 Tbsp. extra virgin olive oil
• 3 nectarines, pitted and sliced
• 1/2 cucumber, peeled, seeded and sliced (1 cup)
• 3/4 cup sliced almonds
• 3-4 scallions, thinly sliced, green parts only (1/4 cup)
• 2 Tbsp. white wine vinegar
• 1/2 lime, juice only, about 1 Tbsp.
• 1 Tbsp. honey
• 1/2 tsp. curry powder
• 1/2 tsp. ground ginger
• 1/4- 1/2 tsp. salt, to taste
• 1-2 Tbsp. fresh mint, chopped (optional)
Ingredients for side dish: Whole grain baguette
• 1 whole grain baguette(s)*
1. Cut each chicken breast crosswise into thin strips. Heat a large skillet over medium to medium-high heat. Add 1 Tbsp. olive oil, and when the oil is hot, sauté the chicken, turning occasionally, until it is browned and cooked through, 5 – 7 minutes. (Set some cooked chicken, sliced nectarines and cucumber aside for non-salad eaters, if necessary.)
2. In a large serving bowl, combine the chicken, nectarines, cucumbers, almonds and scallions.
3. In a small bowl, whisk together 2 Tbsp. oil, the vinegar, lime juice, honey, curry powder, ginger and salt. (Alternatively, you can shake them all up in a jar to emulsify them.) Pour the dressing over the salad and toss well to coat. Gently toss in the mint (optional).
4. Refrigerate it for at least 15 minutes and up to 2 days. (Meanwhile, warm the baguette, if you are serving it.) Season the salad with salt and pepper to taste at the table.
Do Ahead or Delegate: Slice, cook, (and refrigerate) the chicken, pit and slice the nectarines, peel, seed and slice the cucumber, slice the scallions, prepare the salad dressing.
Scramble Flavor Booster: Add a little lime zest to the dressing and/or use the optional mint.
Tip: If you’re looking to speed up the ripening process for your nectarines, place them in a brown bag and fold the top of the bag over. Let them sit on your kitchen counter and check them daily. You’ll know when they’re ripe as they will “give” slightly when pressed with a finger and they will smell sweet and delicious!
*Serve this dish with a warm whole grain baguette, sliced. Alternatively, brush thin slices of the baguette with olive oil and toast or broil them for a few minutes until they are lightly browned and crispy.
Nutritional Information per serving:
Calories: 392; Total Fat: 21g,; Saturated Fat: 3 g; Cholesterol: 66mg; Sodium: 77mg; Total Carbohydrate: 23g; Dietary Fiber: 5g; Sugar: 15g; Protein: 32g
Nutritional Information per serving with 1/4 of baguette:
Calories: 532; Total Fat: 22g; Saturated Fat: 3g; Cholesterol: 66mg; Sodium: 387mg; Total Carbohydrate: 52g; Dietary Fiber: 8g; Sugar: 17g; Protein: 38g
Reprinted with permission from The Six O’Clock Scramble, by Aviva Goldfarb