Chicken Salad With Nectarines and Goat Cheese Recipe (2024)

Would mixing goat cheese with Greek Yoghurt or Sour Cream work. I can't stand Buttermilk...

Plain regular (not Greek) yogurt or kefir would be your best bet, if you'd like to achieve a similarly soft dip-like texture.

Delicious! The goat cheese cream had a wonderful taste and consistency. I had neither pita chips nor shallots (or even a red onion), but it worked well with a smaller amount of yellow onion. And for the chicken, I cooked it semi-Chinese style (boil chicken breast for ten minutes, let sit with hear off for one hour.). This recipe is a keeper.

I used non-fat Greek yogurt and thinned it out with skimmed milk - it was perfect. I poached sliced chicken breasts for just a few minutes and then shredded them. This was a hit!

How would peaches work?

Our family and guests REALLY liked this dish. Only suggestion: cut the nectarine slices bite sized.

Added a drizzle of balsamic glaze on top!

Made with peaches, ricotta for the goat cheese and buttermilk, triscut in place of the pita chips. Would have been better with riper peaches--sadly the ones that I had bought which looked beautiful weren't ripening. Anyone know how to ripen peaches without them getting mealy? Half the time they ripen perfectly for me and half the time not.

Yummy summer salad; family enjoyed the uniqueness of it all. We added pecans and placed the chips on the side. Serve 4 but had 1/2 of the cheese cream left over - will 1/2 it next time.

I have made this several times; each time with various changes. I find the fruit goes much better with duck than with chicken. I have used figs each time mixed with whatever fruit I have on hand: apricots, peaches, apples, pears and figs because the tree outside is full of them at the moment. I find a mixture of balsamic vinegar and lemon juice less dominant than lemon alone. I use rice rather than pita chips as my husband has celiac. I use yogurt and cream with the goat cheese. Skip the oil.

Absolutely delicious. Even leftovers the next day were good. I just added some fresh tortilla chips and a handful of fresh greens.

This was so simple and easy!I would use kale next time for a little more substantial green! Used peaches that were nice and ripe, but didn’t love the look they got when tossed with greens and chicken… I might mix separately next time!Also… pita chips on a salad should have been part of my life a looooong time ago!

I made this today for lunch company. So delicious for a hot summer day. I will definitely make it again.

What quantity of white beans, and how are they prepared, will sub for the chicken?

I'd do 1-2 14-ounce cans (if you do canned) of white beans, or like 12 ounces dry, soaked overnight and prepped. You could just rinse and drain and throw right in, maybe adjusting salt/pepper/lemon juice ratios to taste.

This was DELICIOUS! I used yogurt in place of buttermilk, and we didn’t bother with the chicken or pita chips. We put the salad on a plate with the cream on the bottom, then put sliced roasted beets around the outside. We used nice ripe local nectarines and they were the star of the show. Definitely will make this again.

Georgia Fisanik—It’s the peaches, not you, when they get mealy. Means they were picked too early. Seems to happen more often at the beginning and end of the season. Can’t tell until you’ve already bought them, so it’s frustrating. Do ripen peaches on cloth or in paper bag.

Sadly found this to be almost tasteless. It was boring. Maybe if I had tried the embellishments suggested it might have given it more flavor.

Just made this, it was fantastic.The only thing we wanted to improve upon was the the goat cheese "dip". Felt that 8oz of cheese with 8oz buttermilk was too liquid; it came off like a ranch dressing. Thought about reducing it for next time, but now am thinking maybe no buttermilk at all, and instead warming the goat cheese and/or whipping. Lots of leftovers. Pita chips got soggy so don't leave them in. Added sliced red jalapenos to chevre for 2nd night.

This was very good! Really screams for good fruit, so if you don't have good nectarines, definitely try something else (any stone fruit would be great, but so would a number of other things - blueberries, figs, maybe pears with enough lemon - just needs good fruit). Not a big goat cheese fan, so whipped up some leftover ricotta and feta with fresh herbs and lemon juice and a pinch of salt. Served the pita chips on the side; added some roasted nuts for crunch in the salad instead.

This is the perfect summer salad! Make it exactly as directed. (Although I didn’t have pita chips, so I’ll have to include them the next time.)

This makes an insane amount of the goat cheese dressing. It is delicious and will serve many other purposes, but half the amount will more than suffice.

It was okay, but nothing I'll specifically plan on making in the future.I used pretty ripe nectarines; I think less ripe, firmer fruit would be better. The amount of juice released from the nectarines made the salad very wet.I would also skip making the goat cheese cream, and instead just crumble goat cheese into the salad. With the juices from the fruit, there was no need for extra moisture and the cream itself didn't really add any flavor that plain goat cheese wouldn't have added.

A very good recipe for which I made a single modification: I used sliced almonds instead of crushed pita chips—healthier and tastier.

As others have stated before, there is no way this takes 15 minutes. I am an experienced cook, and it takes 15 minutes just to shred the chicken! I put the dressing, which is tasty, on the plate and then the rest. I think I will drizzle the dressing on the top when we have leftovers. But it is not a keeper for me.

I must admit that I found the idea of spreading the goat-cheese cream on the plate under the fruity chicken too precious, so I used it to dress the chicken mixture. That said, I found the combination of flavors surprisingly unpleasing. The salad was soupy (of course), and the greens felt de trop. Maybe I'd have loved it if I'd kept the components separate--so if you're tempted to mix it all together, refrain!

Love this combination! I prefer to have goat-cheese chuncks and add some chilli flakes too.

Switch peaches for nectarinesSwitch buttermilk to yogurtMake 1/2 of the recipe for 2 people

To ripen stone fruit (peaches, plums, nectarines), place them in a paper bag and leave them on your counter for a few days. Check them everyday for softening. When ripe, eat or transfer to the fridge. They are juicy and succulent.

For the person who asked about mealy peaches - try roasting or sauteeing, with a bit of honey and lemon if the flavor is poor.