Roast chicken, British brie and nectarine summer salad
Warm roast chicken, tasty brie and refreshing nectarine. It’s the perfect combination for the perfect summer salad.
Ingredients
- 120 g British Brie sliced
- 400 g chopped chicken breast cooked
- 2 ripe nectarines divided into slices
- 500 g baby gem leaves washed and dried
- 40 g toasted walnuts or macadamia nuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Pinch of salt and pepper
Instructions
- Oven bake chicken breasts thoroughly, cool slightly and cut or tear into pieces.
- Create the dressing by mixing the olive oil and balsamic vinegar. Add a pinch of salt and pepper.
- Mix half of the dressing with the baby gem leaves and arrange on a plate.
- Arrange the nectarine slices, chicken pieces and slices of British Brie on top.
- Drizzle the remaining dressing over the top, sprinkle with the toasted walnuts and serve.
Notes
Nutritional analysis per serving (approximate)
Energy 421kcal, Protein 42g, Carbohydrate 7.9g of which 7.8g sugars, Fat 25g of which 7.6g saturates, Dietary Fibre 3.3g, 254mg sodium equivalent to 0.6g Salt, Calcium 123mg, Phosphorus 466mg, Vitamin B12 0.2µg
Energy 421kcal, Protein 42g, Carbohydrate 7.9g of which 7.8g sugars, Fat 25g of which 7.6g saturates, Dietary Fibre 3.3g, 254mg sodium equivalent to 0.6g Salt, Calcium 123mg, Phosphorus 466mg, Vitamin B12 0.2µg
