Whether you’re relaxing in the backyard, or serving it up for the family after work, a great salad is the summer staple. The combination of tender marinated chicken with sweet juicy caramelized nectarines is just perfect.
Ingredients:
Chicken
- 4 chicken breasts, batted out to flatten (skin is optional, I prefer to leave it for the flavour it brings!)
- zest of two lemons
- 3 tablespoons lemon thyme leaves, finely chopped
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- 4 large ripe freestone nectarines, halved with stones removed
Dressing
- 4 tablespoons crumbly feta cheese
- 1 lemon, zest and juice
- 6 tablespoons extra virgin olive oil
- ½ cup basil leaves, roughly chopped
Salad
- 2 cups tender green salad leaves, washed and dried
- 2 spring onions, finely sliced
- extra basil leaves for garnish.
- blueberries (optional)
Method:
Chicken
- Prepare the chicken for grilling.
- Mix the lemon zest with the thyme, olive oil, salt and pepper and drench the chicken breasts in that mixture.
- Heat the grill and over a gentle heat cook the chicken on both sides until golden but still moist in the interior.
- After the chicken starts to turn golden add the nectarine halves to the grill and cook until warmed through.
Dressing
- Beat the cheese with a whisk, gradually adding the lemon and oil.
- Stir in the basil, season with salt and pepper if necessary.
Salad
- Place the salad leaves on a large serving platter.
- Slice the warm chicken breasts and place on the salad with the nectarines.
- Drizzle over the dressing and garnish with the basil leaves.