Stone Fruit Chicken Salad

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Jamie Geller - Stone Fruit Chicken Salad

Use your choice of stone fruit (peaches, plums, nectarines or cherries), they all work wonderfully combined with chicken and mixed greens. The sweet and sour flavor of stone fruit is many times the base of duck sauce, served in its raw state, with juicy chicken results in a more modern and fresh take on duck sauce chicken. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • ⅓ cup Kikkoman® Sweet Soy Sauce for Rice, divided  

  • 1 Tablespoon Kikkoman® Sesame Oil   

  • 6 (4-ounce) chicken breasts

  • 1 teaspoon dried ground ginger

  • ¼ cup Kikkoman® Rice Vinegar

  • ¼ cup grapeseed oil

  • 6 cups mixed greens

  • 2 cups assorted sliced stone fruit (plums, peaches, apricots and/or pitted cherries)   

  • 1 cup chopped toasted pecans   

Preparation

  1. Preheat oven to 400°F.
  2. In a small bowl, combine soy sauce with sesame oil. Place 2 tablespoons of mixture in a small bowl and set aside.
  3. Brush mixture over chicken. Roast at 400°F for 25 minutes. Remove from oven and cool. Thinly slice chicken and set aside.
  4. In a large bowl, whisk ginger, rice vinegar, oil and 2 tablespoons of reserved soy sauce mixture. Place greens and stone fruit on top of the dressing. Gently toss to coat. Top with chopped nuts and sliced chicken. Serve immediately. To make ahead, whisk dressing in a separate bowl and serve alongside salad.