Grilled Chicken Thighs and Stone Fruit Salad
with Basil Pesto
Enjoy all the flavours of summer in one amazing salad. Sweet stone fruit shine with savoury basil pesto, and tomatoes and tender spinach balance together to complement classic grilled chicken.
Ingredients: Chicken thighs • Tomatoes • Nectarines • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 unit(s)
Stone Fruit
¼ cup
Basil Pesto
(Contains Milk May contain Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
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 stone fruit, avoiding the pit.
- Transfer ciabatta slices and stone fruit sections to a plate. Brush with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add pesto, a plate with ciabatta and stone fruit and a clean plate (for cooked chicken) to a large tray to bring to grill in step 3.
- Pat chicken dry with paper towels. Season 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 stone fruit to the other side of the grill. Close lid and grill until ciabatta is crisp and grill marks form on stone fruit, 2-3 min per side.
- Transfer grilled ciabatta slices and stone fruit back to the same plate to cool slightly.
- Cut or tear cooled ciabatta into 1/2-inch pieces.
- Cut each stone fruit 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 stone fruit 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.
If you've opted to get chicken thighs, skip the step to butterfly chicken, then cook them in the same way the recipe instructs you to cook the chicken breasts.