Michaella’s Griddled Nectarine Superfood Salad

A salad fiend with an aptly fitting sounding middle of my name, I was given the nickname ‘Kale’ in my twenties – and though I consume a lot more pasta than salads nowadays, the name has stuck. And so this this recipe in my go-to list of things to cook when I feel I need a surge of nutrients. I love salads which combine salty, sweet, tangy, and nutty all in one mouthful. Char-grilling your nectarines will be sure to impress people and really adds to the flavour. Serve this for guests on a sunny day with a glass of crisp white wine. It’s also a great recipe for using up leftovers chicken from your Sunday roast.

Ingredients

Method

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Step 1

Oven bake the chicken, covering with foil and seasoning with salt and pepper for 30 minutes at 180°C. Check that the juices run clear.

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For

4

M

I

4

Nectarine, semi-ripe, cut into thick segments

1

tsp

Butter

3

Chicken breast, shredded, or 3-4 thighs

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Notes

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