Chicken, Nectarine, Avocado Salad with Lime Dressing
I am so happy to post the first food shot and recipe that Yolande Snyders Photography and I shot last week. We really had so much fun!
To celebrate the last few weeks of summer I decided to start my recipe series with a fresh and light summer salad. And seeing that there are such beautiful nectarines available at the moment I could not resist using them with a tangy lime dressing. What a great combination!
This salad is the perfect light meal option or great as a braai accompaniment.
Chicken, Nectarine and Avocado Salad with Lime Dressing
For the Chicken:
4 Chicken Breasts
1 tsp Olive Oil
2 Cloves of garlic, finely diced
Salt and Pepper
For the Salad:
6 Cups Baby Gem Salad Leaves
1 Small packet watercress
For the Dressing:
¼ Cup Freshly Squeezed Lime Juice
1 tbsp. Extra Virgin Olive Oil
1 tsp. Sugar
For the chicken:
Cut chicken breasts lengthwise in half, this ensures even cooking and prevents the meat from drying out when cooking. Rub chicken with olive oil then with salt, pepper and garlic. Leave covered in fridge from 5 hours to overnight. Preheat your griddle pan; it will take 4 to 5 minutes to heat up. It is not necessary to put any oil on your griddle pan as you have already oiled your chicken, it will just burn. When you griddle pan is hot, place your chicken breasts on the griddle pan and leave there for 2 minutes. Then turn around and cook for 4-6 minutes until cooked through. Alternatively grill on the braai for the same amount of time.
For the Dressing:
Mix the olive oil, lime juice and sugar for the dressing together till the sugar is completely dissolved
For the salad:
Remove the stones from the nectarines and slice thinly. Wash salad leaves and watercress thoroughly. Slice avocado and sprinkle with lemon juice
Pack salad leaves on a plate and alternate with slices of chicken breast, nectarine and avocado. Drizzle with dressing just before serving.
All images Copyright YSP