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Peppered chicken, nectarine & feta salad
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2 skin-on roast chicken breast fillets
½ tsp freshly crushed black pepper
2 tsp toasted sesame oil
1 ripe but not soft, nectarine, halved and stoned
1 tbsp Chinese rice vinegar, or white wine vinegar
1 tsp clear honey
50g wild rocket
100g essential Waitrose Greek Light Salad Cheese, crumbled
1. Preheat the oven to 220°C, gas mark 7. Line a baking tray with parchment, then add the chicken. Roast for 5 minutes.
2. Remove the chicken skin, then scatter the top of each fillet with pepper. Drizzle 1 tsp sesame oil over the chicken, letting a little drip onto the baking paper. Put the nectarine cut-side down into the drips. Roast for another 10 minutes, then remove and rest for 5 minutes.
3. In a bowl, whisk together the remaining sesame oil, the vinegar, honey and seasoning. Scatter the leaves and cheese over 2 plates. When the chicken has rested, slice thickly and place on top of the salad. Add the nectarine. Spoon the dressing over everything to serve.
Cook’s tip This recipe also tastes delicious made with a peach instead of the nectarine.
Typical values per serving:
High in niacin; 1 of you 5 a day.
This recipe was first published in May 2018.
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