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Grilled Chicken and Nectarine Caprese Salad Recipe
How to make a Grilled Chicken and Nectarine Caprese Salad
Method
Cut each chicken breast in half horizontally and flatten with a meat mallet or rolling pin. Place in a shallow dish. Drizzle with olive oil and scatter with lemon zest. Season with salt and pepper. Remove stones from peaches and cut into wedges. Cut bocconcini cherries in half. Heat BBQ or char-grill to high heat. Cook chicken for 5-6 minutes on each side, or until cooked and golden. Place on a plate and set aside. Grill peach wedges for 1-2 minutes and set aside. Arrange chicken, peaches and bocconcini on a serving paltter. Drizzle with balsamic glaze. Scatter with basil leaves. Serve immediately.
