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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
White Wine Vinegar(ContainsSulphites/Sulfite)
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.