A Cool Recipe for a Hot Tucson August + Market Insight for Buy

by Jennifer Winchester

A fully assembled Grilled Nectarine & Chicken Salad served in a vibrant Mexican-style ceramic bowl. The salad includes mixed greens, sliced grilled chicken, charred nectarines, avocado chunks, and crumbled cotija cheese.

Whew—it’s hot out there! August in Tucson means triple digits, warm nights, and hopefully a few good monsoon storms rolling through. It also means I’m doing everything I can to avoid turning on the oven.

This month, I’m sharing a light and flavorful recipe that’s all about using what’s fresh and in season without heating up the house: Grilled Nectarine & Chicken Salad with Honey-Chile-Lime Dressing. It’s sweet, spicy, and the kind of dinner that feels like a treat even when it’s too hot to think.

Grilled Nectarine & Chicken Salad (Serves 4)

For the Salad:

3 boneless skinless chicken breasts or thighs
3 ripe nectarines, halved and pitted
6 cups mixed salad greens (arugula, spinach, romaine, shredded carrots, etc.)
2 avocado, sliced
¼ cup crumbled cotija or queso fresco
¼ cup roasted pepitas
¼ cup chopped red onions
¼ cup chopped orange bell pepper
¼ cup sliced English cucumber
½ tsp Penzey's Adobo seasoning (mixture of cumin, Mexican oregano, black pepper)

Honey-Chile-Lime Dressing:

6 tbsp olive oil
2 tbsp honey
4 tbsp lime juice
½ tsp chili powder (or more for heat)
Pinch of salt

Containers of prepared salad ingredients for Grilled Nectarine & Chicken Salad on a kitchen counter. The image shows a large plastic container of mixed greens with silver serving utensils, a small container of diced avocado, and a jar of honey-chile-lime vinaigrette.

Instructions:

Season chicken with the Adobo seasoning and grill until cooked through. Let rest, then slice.
Grill nectarines cut-side down for 5-8 minutes until lightly charred. Slice. ( I put mine on the edge of the grill on indirect heat while the chicken cooked)
Whisk together dressing ingredients. (I put everything in but the honey, then drizzled it in while whisking furiously to really emulsify it)
Assemble greens, veggies, cheese, and pepitas. I leave the avocado, nectarines and chicken separate for everyone to assemble their salad. Its best when the chicken and nectarines are still slightly warm but not hot so they don't wilt the salad. Drizzle with dressing and enjoy!

Grilled chicken breasts resting on a blue plate beside a cutting board filled with sliced, charred nectarines. The counter also includes a knife and grilled fruit pieces arranged in bite-sized portions, ready for salad assembly.

Real Estate Insight:

If you’ve been thinking about buying a home, August might be your window. Listings are sitting longer in the heat, and that means many sellers are more negotiable than they were in spring. You may find price flexibility, closing cost assistance, or even repair credits available.

Let’s talk about how to turn this slow season into your best opportunity. Send me a message or give me a call—I’d love to help you stay cool and make a smart move.

Stay safe, stay hydrated, and enjoy something fresh!