Baked Nectarine Chicken Salad

Preheat the oven to 375°F (190°C).

Place the chicken breasts on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, dried thyme, and garlic powder.

Arrange the nectarine slices around the chicken.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the nectarines are tender.

Remove from the oven and let cool slightly. Slice the chicken into thin strips.

In a large salad bowl, combine the mixed salad greens, feta cheese, sliced almonds, and red onion.

Top the salad with the sliced chicken and roasted nectarines.

Drizzle with balsamic vinaigrette and toss gently to combine.

Serve immediately, enjoying the harmony of flavors and textures.

For a different twist, try using peaches or plums in place of nectarines. You can also substitute goat cheese for the feta if you prefer a creamier texture. If you’re feeling adventurous, add a handful of fresh basil or mint leaves to the salad for an extra burst of flavor. This salad is also lovely with grilled chicken instead of baked, especially during the summer months when you’re craving that smoky taste.