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Chicken and Nectarines Arugula Salad

Glazed chicken salad with nectarines, Cotija cheese and basil vinaigrette on a bed of romaine and arugula
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4


For the Salad:

  • 2 chicken breasts
  • 1/3 cup Peach Habanero BBQ sauce
  • 1 ear corn
  • 1/3 cup Cotija cheese crumbled
  • 2 nectarines
  • 2 tomatoes medium size
  • 1 avocado
  • 1/2 small red onion thinly sliced
  • 2 Persian cucumbers
  • 2 cups arugula
  • 2 cups Romaine lettuce chopped
  • basil vinaigrette

For the Basil Vinaigrette

  • 1 lemon peel and the juice
  • 2 tbsp chopped shallot
  • 1 cup basil tightly packed
  • 1 clove garlic large
  • 1/3 cup olive oil


For the Salad

  • Grill the chicken 8-10 minutes, turning it a few times and basting it while cooking. Let it rest while you prep other ingredients.
  • At the same time you are grilling the chicken also grill the corn for 1-2 minutes on each side.
  • Chop the Romaine lettuce and mix with arugula, arranging it on the bottom of your salad bowl or platter.
    Slice the nectarines, tomatoes, onions, avocado and the Persian cucumbers. Crumble the Cotija Cheese. Arrange on top of the arugula and Romaine.
  • Slice the chicken and top the salad with it. Finish off with the basil vinaigrette.

For the Basil Vinaigrette

  • Add all of the ingredients into the blender or food processor and pulse, if needed add a tablespoon or two of water or a little more olive oil to get the desired thickness.
Keyword arugula, avocados, basil vinaigrette, chicken, chicken salad, Cotija cheese, nectarines, salad