Barbecued nectarine and chicken caprese salad recipe. Juicy grilled nectarines and savoury roast chook make for a vibrant weeknight winner.
7 Ingredients
– 2 yellow nectarines
– 1 barbecue chicken
– 250g cherry tomatoes
– 220g tub bambini bocconcini
– 50g (1 cup) herb-flavoured pita crisps or chips
– 1/2 cup basil leaves
– 2 tbsp Oli & Vine balsamic and fig dressing
5 Method / Steps
Step 1
Preheat a barbecue grill or chargrill pan on medium-high.
Step 2
While the grill or pan heats up, cut each nectarine into 8 wedges and remove the stone. Spray nectarines lightly with oil.
Step 3
Cook the nectarine wedges for 2 minutes, each side, or until lightly charred.
Step 4
Meanwhile, tear the chicken into pieces. Cut the tomatoes in half and drain the bocconcini.
Step 5
Arrange the nectarine, chicken, tomato, bocconcini, crackers and basil on a serving platter. Drizzle with dressing.
source – tastecom