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Blackberry, Nectarine and Chicken Salad Recipe
How to Make Blackberry, Nectarine and Chicken Salad
Method
Preheat oven to 180ºC (or 160ºC fan-forced). Line a baking tray with baking paper. Combine soy sauce, vinegar and honey in a medium bowl. Add the chicken and toss to coat. Heat a large, non-stick frying pan. Add 1 tablespoon oil and the chicken and cook over medium heat for 2 minutes on each side. Place on prepared tray and bake for 15-20 minutes or until the chicken is cooked through. Place on a plate and leave to cool. Thinly slice. Meanwhile, heat a grill pan over high heat. Brush the nectarine slices with the remaining oil and cook for 1-2 minutes on each side or until grill lines are visible. Place on a plate. To make the passionfruit dressing: scoop the passionfruit pulp into a small mixing bowl. Add the oil, vinegar, sugar, mustard and ginger. Whisk together and season with salt and pepper to taste. To serve: divide the mixed leaf salad amongst 4 serving plates. Top with the sliced chicken, nectarines, blackberries and onion. Drizzle with the passionfruit dressing.
