Grilled Chicken and Stone Fruit Salad
with Basil Pesto
Enjoy all the flavours of summer in one amazing salad! Sweet nectarines shine with savoury basil pesto, and tomatoes and tender spinach balance together to compliment classic grilled chicken.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
1 unit(s)
Stone Fruit
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Tomato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Baby Spinach
Not included in your delivery
0.13 tsp
Pepper*
0.06 tsp
Salt*
½ tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut ciabatta into 1/2-inch-thick slices.
- Cut four sections off each nectarine, avoiding the pit.
- Transfer ciabatta slices and nectarine sections to a plate. Brush with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add pesto, a plate with ciabatta and nectarines and a clean plate (for cooked chicken) to a large tray to bring to grill in step 3.
- Pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end.
- Open up chicken like a book. Season both sides with half the garlic salt and pepper.
- Head out to the grill with chicken and tray of ingredients!
- Add chicken to one side of the grill. Reduce heat to medium, close lid and grill, flipping once, until chicken is cooked through, 5-7 min per side.**
- Transfer chicken to a plate. Spread pesto over tops. Set aside to rest, 2-3 min.
- Meanwhile, add ciabatta slices and nectarines to the other side of the grill. Close lid and grill until ciabatta is crisp and grill-marks form on nectarines, 2-3 min per side.
- Transfer grilled ciabatta slices and nectarines back to the same plate to cool slightly.
- Cut or tear cooled ciabatta into 1/2-inch pieces.
- Cut each nectarine section into 1/4-inch slices.
- Cut tomato into 1/2-inch pieces.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with remaining garlic salt and pepper, then whisk to combine.
- Add nectarine pieces, tomatoes, spinach and half the ciabatta croutons, then toss to combine.
- Thinly slice chicken.
- Divide salad and chicken between plates.
- Spoon any remaining pesto from the plate over chicken.
- Sprinkle remaining ciabatta croutons over salad.