Roast Chicken, Brie and Nectarine Salad with Almonds Recipe | Legendairy

Roast Chicken, Brie and Nectarine Salad with Almonds


4
Easy
20 MINS
10 MINS

Enjoy this summery salad with your favourite stone fruit or lettuce leaves.

INGREDIENTS

  • 400g chicken breast fillets
  • olive oil spray
  • freshly ground black pepper, to taste
  • 1 baby endive, leaves separated and washed
  • 2 yellow nectarines, sliced into thick wedges
  • 100g brie, thinly sliced
  • 30g slivered almonds, toasted
  • 2 tablespoons white balsamic vinegar
  • freshly ground black pepper, to taste

METHOD

  1. Lightly spray chicken breasts with oil and coat with a black pepper, place into a hot oven-proof frypan and brown on each side, transfer to a 180°C oven for 10 minutes or until cooked through. Cool slightly before tearing into bite sized chunks.
  2. Arrange endive on a large serving platter, top with chicken, nectarines and brie slices. Scatter with almonds.
  3. Drizzle salad with balsamic vinegar and sprinkle with pepper before serving.

NUTRITION (PER SERVE)

Energy (kj) 1432
Protein (g) 36.7
Fat, Total (g) 17.2
Saturated (g) 6.3
Carbohydrates (g) 7.9
Sugars (g) 7.8
Dietry Fibre (g) 4.1
Sodium (mg) 273
Calcium (mg) 185
Iron (mg) 2.2

HANDY TIPS

Try using other stone fruit like peaches, fresh apricots or even mango. Cos lettuce, butter lettuce and mixed salad also work well in this dish.

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