THE DAIRY KITCHEN
Roast Chicken, Brie and Nectarine Salad with Almonds
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
10 MINS
Enjoy this summery salad with your favourite stone fruit or lettuce leaves.
Ingredients
400g chicken breast filletsolive oil spray
freshly ground black pepper, to taste
1 baby endive, leaves separated and washed
2 yellow nectarines, sliced into thick wedges
100g brie, thinly sliced
30g slivered almonds, toasted
2 tablespoons white balsamic vinegar
freshly ground black pepper, to taste
Handy Tips
Try using other stone fruit like peaches, fresh apricots or even mango.
Cos lettuce, butter lettuce and mixed salad also work well in this dish.
Nutrition (per serve)
| Energy (kj) | 1432 |
| Sugars (g) | 7.8 |
| Protein (g) | 36.7 |
| Dietry Fibre (g) | 4.1 |
| Fat Total (g) | 17.2 |
| Sodium (mg) | 273 |
| Saturated (g) | 6.3 |
| Calcium (mg) | 185 |
| Carbohydrates (g) | 7.9 |
| Iron (mg) | 2.2 |
Method
- Lightly spray chicken breasts with oil and coat with a black pepper, place into a hot oven-proof frypan and brown on each side, transfer to a 180°C oven for 10 minutes or until cooked through. Cool slightly before tearing into bite sized chunks.
- Arrange endive on a large serving platter, top with chicken, nectarines and brie slices. Scatter with almonds.
- Drizzle salad with balsamic vinegar and sprinkle with pepper before serving.
