THE DAIRY KITCHEN
Roast Chicken, Brie and Nectarine Salad with Macadamias
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
10 MINS
Brie makes the most delightful addition of a salad, however a blue cheese would also work equally as well.
Ingredients
2 tablespoons olive oil1 tablespoon white balsamic vinegar
1/4 cup chopped toasted macadamias
salt and freshly ground black pepper
1 baby endive, leaves separated and washed
2 cups torn, warm roast chicken meat
2 yellow nectarines, sliced into thick wedges
150g ripe brie, sliced
Method
- Combine oil, vinegar, nuts and seasonings in a screw
- top jar. Shake until well combined.
- Toss three quarters of the dressing through the endive
- and arrange on a large serving platter. Arrange chicken
- and nectarines over endive.
- Drape brie slices over the salad and drizzle with
- remaining dressing, serve immediately.
