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Grilled Chicken and Nectarine Salad

Grilled Chicken and Nectarine Salad

with Basil Pesto

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All the flavours of summer in one amazing salad! Sweet stone fruit shines with savoury basil pesto. Bursting baby tomatoes and peppery arugula balance together to compliment this classic grilled chicken.

Tags:Easy Clean-upDiscovery

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 unit

Ciabatta Roll


¼ cup

Basil Pesto


1 unit


56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

1 tbsp

White Wine Vinegar


1 tsp

Garlic Salt

Not included in your delivery

2 tbsp


½ tsp


0.06 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat35 g
Saturated Fat4.5 g
Carbohydrate35 g
Sugar8 g
Dietary Fiber3 g
Protein45 g
Cholesterol125 mg
Sodium1060 mg
Utensilsarrow down iconarrow down icon
Silicone Brush
Measuring Spoons
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 500°F over medium-high heat. Cut ciabatta into 1/2-inch-thick slices. Cut four sections off each nectarine, avoiding the pit. Transfer ciabatta slices and nectarine sections to a plate. Brush with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.


Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with half the garlic salt and pepper.


Add chicken to the other side of the grill. Reduce heat to medium, close lid and grill, flipping once, until chicken is cooked through, 5-7 min per side.** Transfer chicken to a plate. Spread pesto over tops. Set aside to rest, 2-3 min.


Meanwhile, add ciabatta slices and nectarines to the other side of the grill. Close lid and grill until ciabatta is crisp and grill-marks form on nectarines, 2-3 min per side. Transfer grilled ciabatta slices and nectarines back to the same plate to cool slightly.


Meanwhile, cut cooled ciabatta into 1/2-inch pieces. Cut each nectarine section into 1/4-inch slices. Halve tomatoes. Add vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with remaining garlic salt and pepper, then whisk to combine. Add nectarines, tomatoes, arugula and spinach mix and half the croutons, then toss to combine.


Thinly slice chicken. Divide salad and chicken between plates. Spoon any remaining pesto from the plate over chicken. Sprinkle remaining croutons over salad.