Send to a friend Chicken, Nectarine and Almond Salad
Posted by Irene Siu in Recipes: Chicken, Recipes: Salad, 2012.02.09
This summer salad is fresh, light and delicious! You can replace the nectarines with peaches, apples, pears or oranges!
Click the 'Add to bag' button on the right panel to add the ingredients to your shopping bag. If you have some ingredients at home, simply remove them from your bag during check out.
Serve 4
Ingredients:
1 pack Chitz free-range chicken breasts, cut into large pieces
Salt & pepper
½ red onion, peeled and thinly sliced
3 nectarines, thinly sliced
½ cup almonds, toasted
1 head baby Cos lettuce, leaves separated
2 cups baby rocket salad
Kingsmeade percorino, shaved
For the dressing
½ cup Collective Dairy crème fraiche
Handful of basil
1 cloves garlic, chopped
Juice of 1 lemon
1 tsp honey
Salt & pepper
Method:
1. Preheat the oven to 200C. Season the chicken breasts with salt & pepper. Cook the chicken in the oven for 40 minutes or until cooked.
2. When the chicken is cooking in the oven, place all the dressing ingredients in a food processor and blend until smooth. Season.
3. Soak the onion in cold water for 10 minutes. Drain.
4. When the chicken is cooked, shred the chicken into long pieces.
5. Layer half of the salad ingredients (red onion, nectarines, almonds, lettuces, rocket salad) on a platter. Shave over some Percorino cheese and drizzle with some of the dressing. Repeat with the remaining ingredients and drizzle with more dressing. Serve the remaining dressing in a separate bowl.
