Spiced chicken salad with sweet curry dressing

Prep time
20min
Cook time
20min
Serves
4

Ingredients:

Chicken:
  • 3 Tbsp (45ml) olive oil
  • 1 x County Fair Chicken Breasts (4pcs)
  • Salt and milled black pepper
  Dressing:
  • 1 Tbsp (15ml) mild curry powder
  • ½ tsp (3ml) turmeric powder
  • 2 Tbsp (30ml) chutney
  • Juice and zest of 1 lemon
  • ¼ cup (60ml) mayonnaise
  • ¼ cup (60ml)  yoghurt
  • 1 Tbsp (15ml) water
  • Salt and milled black pepper
Nectarines:
  • 2 nectarines
  • 1 Tbsp (15ml) olive oil
 
  • 50g mixed baby spinach & rocket
  • 1 small cucumber, peeled into ribbons
  • 30g sultanas
  • 50g flaked almonds, toasted, optional

Method:

  • For the chicken: Heat the olive oil in a pan over medium heat. Season the chicken breasts generously with salt and pepper. Add the chicken to the pan and cook, turning often, until cooked through, about 10 minutes.
  • Place aside to cool. Once cooled, slice into 1cm thick slices. Set aside.
  • Prepare the dressing: Whisk all the ingredients together, seasoning to taste with salt and pepper. Set aside.
  • For the nectarines: Heat a griddle pan over high heat. Halve the nectarines, and discard the pip. Then slice each half into three wedges. Lightly brush each wedge with olive oil and briefly char on the hot griddle pan. Set aside.
  • Assemble the salad: place the leaves in a serving dish. Arrange the grilled nectarines and cucumber ribbon around. Top with the sliced chicken. Drizzle with the dressing, and lastly, finish with the sultanas and almonds.