Chicken Salad with a Mint Dressing

This salad is refreshing, filling and oh so tasty! I love a nice salad for lunch, and this is by far one of the best recipes I have tried lately. The original calls for being a bit more luncheon-fancy with a serving of the dressed chicken mix over a single lettuce leaf, but I'm interested in getting plenty of leafy greens so I prefer taking a handful of the lettuce and tearing it up to make a proper salad. So simple, so easy and so rewarding!

Chicken Salad with a Mint Dressing
(serves 4)

Salad:
1 rotisserie cooked chicken, meat broke up (about 2 c)
1 c cucumber, seeded and chopped
2 round tbs red onion, diced
handful pecans, toasted
2-3 nectarines, seeded and chopped
red leaf lettuce, torn

Dressing:
1 c mint leaves
1/3 c sugar
1/4 white wine vinegar
1 tbs lemon juice
few pinches salt
few grinds of black pepper

1) To prepare the dressing either chop up the mint leaves and combine with the rest of the ingredients, or blitz the leaves in a food processor with the sugar and then combine with the remaining ingredients.

2) Combine the chicken, nectarines, cucumber, pecans and onion. Toss with dressing.

3) Serve over a handful of torn lettuce leaves.