I made this salad for Sunday dinner with my sister and her family and it was a HUGE  hit– with the adults, that is. The kids had grilled cheeses, sliced nectarines, sugar snap peas and gobbled up their meal in an instant.

We paired the Chicken and Nectarine Salad from The Scramble with a Green Salad with Pistachios and Goat Cheese and a warm baguette. Heavenly. That’s how it all tasted.

It is fun to have family and friends who enjoy delicious food as much as we do and this really was the perfect summer meal. Today will be a driving day for us as we return home, but it was such a wonderful trip with so many beautiful memories made.

I hope your mid-week comes cruising through with goodness. Many happy returns to you all!

XX, Megan

Ingredients

1/2 lb. 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, lightly toasted if desired
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

Directions

Cut each chicken breast crosswise into thin strips. Heat a large skillet over medium to medium-high heat. Add 1 Tbsp. oil, and when it is hot, sauté the chicken, turning occasionally, until it is browned and cooked through, about 5 minutes. (Set aside some cooked chicken, sliced nectarines and cucumber for non-salad eaters, if necessary.)

In a large serving bowl, combine the chicken, nectarines, cucumbers, almonds and scallions. 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). Refrigerate it for at least 15 minutes and up to 2 days. (Meanwhile, prepare the baguette slices, if you are serving them.) Season the salad with salt and pepper, to taste, at the table.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

A mouthful of delicious, that’s what this meal was. Even little Chicken Nugget, my picky eater, took a sniff, took a bite, and declared, “Mom, this is so good!”

I wanted to make this as a main course (which I did), and have Watermelon and Feta Salad with Mint and Lime (which I did not) for a side but I ran out of time so we settled for watermelon and cherries straight up.

I should not that this salad is meant to be served warm, so if you are experiencing a heat wave, you might do well to wait until temps cool off a bit.

I hope your Wednesday is full of watermelon and other deliciousness!!

XX, Megan

For the Farro
6 cups spring water
1/2 teaspoon sea salt
2 large garlic cloves – skinned and left whole
1 fresh bay leaf
1 cup farro (semi-pearled or pearled barley is a good substitute)
For the Brussels Sprouts
1 tablespoon butter
3 tablespoons extra virgin olive oil
1 tablespoon maple syrup (or honey)
12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices
1 shallot – skinned, halved lengthwise and cut in 1/8″ slices
2 garlic cloves – skinned and finely chopped
1/2 teaspoon sea salt
freshly ground black pepper to taste
1/3 cup salted shelled pistachios
1/4 cup reserved cooking liquid from the farro

Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid.

Heat a large non-stick skillet over medium-high heat. Add the butter. As soon as the butter has melted, add the olive oil and syrup. Stir well and add the Brussels sprouts. Sauté for 6 to 7 minutes until golden-brown, stirring only from time to time.

Add the shallots and sauté for 2 more minutes until softened. Add the garlic, salt and pepper and sauté for an additional 30 seconds until the garlic has released its flavor, but don’t let it brown. Add the pistachios, farro and reserved cooking liquid. Toss well and sauté for a few seconds only. Transfer to a serving bowl and serve immediately.

This recipe was originally posted on Food and Style.