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Recipe: Chicken and nectarine salad

February 8, 2017 by Shari 1 Comment

How delicious are yellow nectarines at the moment? The little dude and I have been powering through a nectarine or two each day when we stop for our ‘fruit break’ in the morning, after we drop Mr Moo to preschool. I thought the nectarines were so good that I would incorporate them into dinner night with this chicken and nectarine salad. 

I think that fruit in salads is delicious. You can find a few more recipes for summer salads, in which I have incorporated fruit here: brown rice, cranberry and pistachio salad, pulled pork and barley salad {I’ve incorporated pomegranate there}, my ‘serve yourself salad’ {that contains strawberries}, or maybe a rainbow cous cous salad {that contains dried apricots and preserved lemon}.

GoodFoodWeek's Chicken and nectarine salad

CHICKEN AND NECTARINE SALAD

1 yellow nectarine
200 grams of green beans
200 grams of broccoli
200 grams of rocket
30 grams of hazelnuts
20 grams of pumpkin seeds
2 chicken breasts
1 tbsp balsamic vinegar
1 tbsp seeded mustard
1 tsp honey
olive oil
salt and pepper

Cut the nectarine in half. Remove the stone and cut into thin wedges. Trim the green beans and cut in half. Cut the broccoli into small florets.

Coarsely chop the hazelnuts. Heat a drizzle of oil in the frying pan and cook the hazelnuts and pumpkin seeds for 2-3 minutes until toasted. Remove from the pan.

Into the same pan, place your chicken breasts, season with salt and pepper. Cook for 4 minutes on each side before transferring into an 180 degree oven for 5-8 minutes or until cooked through. Allow to rest.

Blanch the green beans and broccoli for 2 minutes in boiling water.

Mix the balsamic vinegar, mustard, honey and seasoning together with a drizzle of oil.

To serve place the rocket, green beans, broccoli and nectarine on a plate. Top with chicken, hazelnuts and pumpkin seeds. Finally drizzle the dressing over the top.

GoodFoodWeek's Chicken and nectarine salad

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Filed Under: Dinner, recipe Tagged With: balsamic vinegar, broccoli, Chicken, chicken breast, cooking, dinner, easy meals, farmers market, fresh produce, Gluten Free, Green Beans, hazelnuts, healthy dinner ideas, healthy dinner options, healthy options, honey, lemon, meal ideas, meal planning, nectarines, olive oil, Pepper, pumpkin seeds, rocket, salt, seasonal produce, seeded mustard, summer salads

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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