Summer Chicken & Nectarine Salad

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

Ingredients

• 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

Marinade

• 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

Preparation

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

Method

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