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
Fresh stone fruit with chicken and soft cheese is a summer dream! Switch out the stone fruit, lettuce or soft cheese here, for an effortless summer's night dinner.
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 and drape brie slices over the salad. Drizzle with remaining dressing, serve immediately.
