Chicken and Nectarine Salad

Ingredients

5mL olive oil cooking spray
200 g chicken breast fillet
250 g microwave brown rice and quinoa
2 little gem lettuce, leaves separated
45 g bocconcini, torn
2 yellow nectarines, halved, destoned and cut into thick wedges
2 celery stalks, thinly sourced
2 Tbs walnuts, toasted and roughly chopped
1 Tb white balsamic vinegar
2 tsp extra virgin olive oil

Method

Spray a char-grill pan with oil and heat over medium heat. Cook chicken for 15 minutes, turning, or until cooked through. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thinly slice.

Meanwhile, cook rice mix according to packet instructions.

Place lettuce, rice, bocconcini, nectarine, celery, walnuts and chicken in a large bowl and toss to combine. Divide salad among bowls.

Combine vinegar and oil in a small bowl. Season with pepper. Serve salad drizzled with dressing.

Credits: Woolworths

Photo Credits: Woolworths