CHICKEN AND NECTARINE SUMMER SALAD
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This super easy chicken and nectarine summer salad has become a regular in our household! It’s fresh and light with a surprising yet delicious combination of flavours. 

This super easy chicken and nectarine summer salad has become a regular in our household! It's fresh and light with a surprising yet delicious combination of flavours.

This recipe was inspired by a salad I had while out for the Y.U.M Christmas lunch at The Conservatory in Wynyard Quarter (this lunch involved me and my two unpaid but very dedicated helpers – mum and dad!). The original version of the salad had prawns and prosciutto in addition to the chicken but I thought this might be a bit over the top for your average weeknight meal – a great option for entertaining though. The curry aioli dressing ties all the ingredients together nicely and works perfectly with the nectarine.

 

PRINT RECIPE PDF
This super easy chicken and nectarine summer salad has become a regular in our household! It's fresh and light with a surprising yet delicious combination of flavours.

CHICKEN AND NECTARINE SUMMER SALAD

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 25 minutes
Serves: 4

This super easy chicken and nectarine summer salad has become a regular in our household! It's fresh and light with a surprising yet delicious combination of flavours.

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Ingredients

SALAD

  • 1/2 telegraph cucumber
  • 2 nectarines
  • 1 large avocado
  • 6 baby beetroot (canned or vacuum-packed)
  • 120 g mesclun lettuce (4.2oz)
  • 1/2 cup roasted, salted cashews (70g)

CHICKEN

  • 600 g chicken tenderloins (1lb 5oz)
  • 1 tsp olive oil

DRESSING

  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 3 Tbsp aioli
  • 2 1/2 Tbsp cold water
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • 1/2 - 1 tsp curry powder

Instructions

  1. PREPARE SALAD INGREDIENTS

    Slice cucumber into rounds. Finely dice nectarines. Slice or dice avocado and cut beetroot into wedges.

  2. COOK CHICKEN

    Season chicken well with salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook chicken until browned all over and cooked through (8-10 minutes).

  3. MAKE DRESSING

    Whisk together yoghurt, aioli, water, honey, mustard and curry powder (start with 1/2 teaspoon and add more if required - I find 3/4 teaspoon perfect). Season to taste with salt and pepper.

  4. SERVE

    Divide lettuce, cucumber, avocado and beetroot between individual serving plates. Top with chicken and nectarine. Drizzle with dressing and sprinkle with cashew nuts.

Recipe Notes

WINE MATCH: Either a Gewürztraminer or a Riesling pair nicely.
GLUTEN-FREE OPTION: Make sure cashews, aioli and curry powder are gluten-free.
INGREDIENT NOTES / SWAPS: Nectarines could be swapped for fresh peaches. I used canned baby beetroot for this meal. The smallest can I could find was 450g (1lb) and I had some beetroot left over. The vacuum-packed bags of beetroot would be a good option too. If you prefer, you can use canned beetroot slices or chunks, or grated raw beetroot. Use sliced chicken breast as an alternative to chicken tenderloins.
BULK IT UP: For extra protein, pan-fried prawns make a really nice addition to this salad. Cooked quinoa would be a good carb to add.
STORING AND REHEATING: Store salad, chicken and dressing separately. Assemble just before serving. Chicken can be reheated (oven, microwave or frying pan) or served cold.

 

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2 Comments

  1. Kay says:

    Love this salad, so easy to make and interesting flavours

  2. Carols says:

    So tasty

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