Skip to content

Summer Chicken & Nectarine Salad

14 January 2019


Serves: 4
Preparation time: 30 mins
Cooking time: 15 mins


  • 2 x chicken breast, sliced
  • 4 x yellow nectarines, cut into wedges
  • 2 x bunches asparagus, woody ends removed
  • Mixed salad leaves
  • Watercress (sprigs picked)
  • Olive oil for cooking


  • 1/4 – ½ cup of coconut yogurt
  • ½ smashed avocado
  • Glove of garlic, crushed (optional)
  • Salt and pepper

Green Goddess Dressing

  • 1-2 lemons, juiced
  • Fresh ginger, grated


Prepare and marinate chicken and the nectarines for about 30 mins.

  1. Grate the ginger, mix with the juice of 1-2 lemons
  2. Place the marinade into two separate portions
  3. Place the chicken breast into a bowl, cover with one of the portions of the marinade
  4. Place nectarine wedges into the remaining marinade

Prepare the green goddess dressing by combining all the ingredients in a jug


  1. Heat barbeque grill
  2. Cook chicken breast until cooked through, transfer to plate and cover, let rest for about 5 mins.
  3. Cook the asparagus using the grill, turning once for about 2 mins or until tender
  4. Lightly grill the nectarine wedges for about 2 mins
  5. Toss the salad leaves and the asparagus; lay the sliced chicken breast on top of the salad leaves with the nectarine wedges
  6. Serve with a drizzle of green goddess dressing

Comments are closed.