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Roast Nectarine and Smoked Chicken Salad

This Smoked Chicken and Roast Nectarine Salad is the perfect summer salad—delicious and super simple to make! The smoky chicken and sweet roasted nectarines create a light, flavourful dish that’s sure to impress.
40

min

6

serves

Dinner

Ingredients

  • 1-2 300g Moira Mac’s Smoked Chicken Breast
  • 12 heirloom tomatoes – try and get varied colours
  • 16 olives green or black
  • 1/2 cup pistachios shells removed
  • 1/4 cup macadamias cut in half
  • 8 nectarines cut in half stone removed
  • 1/4 cup olive oil + more to drizzle
  • 4 tbsp brown sugar
  • 1 tsp five spice powder
  • 2 lemons

Method

  1. If you have a chargrilling fry pan or a BBQ then brush the cut flesh side of the nectarine with olive oil and place them flesh side down onto a hot BBQ or fry pan. Allow the surface to become charred allowing dark lines to appear.
  2. Transfer them onto a lined baking tray (you can omit the first step and place them straight onto the baking tray to save time).
  3. Mix the brown sugar and five-spice together in a bowl. Generously sprinkle it over the nectarines. Season with sea salt, squeeze over 1 lemon and drizzle generously with remaining olive oil.
  4. Roast the nectarines for 25 mins in the oven or until tender. Leave on the tray to cool – don’t discard the tray juices as this is the dressing.
  5. Slice the smoked chicken into long thin pieces and set aside.
  6. Cut the tomatoes in half and set aside.
  7. Arrange 4 nectarine halves, 8 tomato halves, 3-4 pieces of smoked chicken, 4 olives, and a quarter of pistachios and macadamias on each plate. Add a few basil and rocket leaves on top.
  8. Season with cracked pepper, a dash of sea salt, and squeeze the second lemon over the plates.
  9. Mix the remaining brown sugar, nectarine juices, and olive oil, then pour the dressing into a small jug. Drizzle generously over the plates and garnish with additional basil and rocket leaves.

Recipe Featuring Moira Mac’s

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