Chicken & Nectarine Salad with Honey Dijon Dressing
Golden nectarines and honey dijon dressing add a sweet note to the chicken and spinach base of this summer salad
What You'll Need
2chicken breasts,skin off
4 tbspCornwells White Wine Vinegar
1 tspcaster sugar
1small Spanish onion, sliced
400gbaby spinach leaves
4yellow flesh nectarine, stone removed and sliced
Praise Honey Dijon Dressing
½ cupsunflower and pepita seed mix, toasted
What to Do
For roasted chicken breast, heat a little olive oil in a fry pan and sear the chicken on all sides. Season with salt and pepper and transfer from fry pan to oven, preheated to 180°C. Roast for 15 minutes, slice and set aside.
Make a quick pickling liquid by combining the vinegar, lime juice and sugar in a small bowl.
Put a small pot of water on to boil. Once boiling, blanche sliced onion for 30 seconds. Drain immediately after and cool under running cold water. Drain again and immerse in pickling liquid, chill for 20 minutes and drain.
In a large bowl, toss together the spinach, chicken slices, nectarine and pickled onions. Dress with Honey Dijon Dressing, toasted pepitas and sunflower seeds and serve.