Baked Nectarine Chicken Salad
This baked nectarine chicken salad combines the sweetness of juicy nectarines, savory chicken, and crispy chow mein noodles for a dish that's both delicious and healthy. It’s quick, easy, and perfect for any occasion.
Ingredients
- 1-1/3 cups mayonnaise
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon onion powder
- 4 cups cubed cooked chicken
- 8 ribs celery, thinly sliced
- 4 medium nectarines, coarsely chopped
- 8 green onions, sliced
- 2 cans crispy chow mein noodles (3 ounces each)
Instructions
- Preheat your oven to 375°F and grease a 13x9-inch baking dish to prevent sticking.
- In a small mixing bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, salt, and onion powder. This rich dressing ties the whole salad together.
- In a large bowl, combine the cubed chicken, sliced celery, chopped nectarines, and green onions. Toss gently to mix without bruising the nectarines.
- Pour the mayonnaise mixture over the chicken salad and fold everything together until evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the crispy chow mein noodles evenly over the top for that satisfying crunch.
- Bake uncovered for 20-25 minutes, or until the mixture is heated through and the noodles are golden brown.
- Make Ahead: Assemble everything except the noodles, cover, and refrigerate overnight. Add noodles and bake just before serving.
Notes
To adapt for specific diets, use gluten-free crispy noodles or alternatives like nuts and seeds. Store leftovers for up to 3 days, and reheat for 10 minutes at 350°F to revive the crunch.