On a trip to St. John, in the USVI many years ago, I enjoyed this salad at the Caneel Resort in an open-air cafe. Wow! It was truly delightful. Not wanting to lose that distinct mixture of flavors, I recreated the recipe shortly afterward, bringing a memorable taste of the Caribbean back home.
This salad is a wonderful and unique combination of flavors that is fresh and delicious, perfect for a summer afternoon or light evening meal. It’s fast and easy, as well. Serve it with a loaf of fresh baguette, lemonade, and chewy chocolate brownies for dessert, and you’ve got a perfect picnic.
It goes without saying that the avocados and nectarines must be perfectly ripe. Unripe fruit is neither flavorful nor satisfying, making this dish, depending on where you live, strictly a summer recipe. That’s what makes it all the more special.
St. John Salad
2 chicken breasts, sauteed and chilled, chopped into 1″ chunks
2 avocados, chopped into 1″ chunks
4 nectarines or peaches, chopped into 1″ chunks
2 green onions, chopped
2 – 3 T of your favorite vinaigrette
S & P
Combine all the ingredients in a good-sized mixing bowl, and fold together, adding the S & P to taste.
This salad should be enjoyed immediately, or at least the same day. Avocados brown after a day, losing the delicious freshness that makes them so good. Adding citrus juice to stop the browning, simply doesn’t always work as well as it should and I’ve never found a way around it. Best to eat while it’s at its peak. Enjoy!