Seared chicken and Balsamic Nectarine, Salad
Ingredients
- 2 slices streaky bacon finely chopped
- 2 chicken thighs very thinly sliced
- 2 nectarine halved
- 4 Tbsp balsamic vinegar
- 1 Tbsp. honey
- 2 Tbsp orange juice
- 4 Tbsp extra-virgin olive oil
- 200 g cherry tomatoes
- ½ red onion thinly sliced
- 60 g goat cheese or cheddar
- 60 g salad leaves
- Salt and pepper
Method
- Place the nectarine in a bowl and drizzle 2 tbsp olive oil. Set aside for 2-5 minutes to lightly infuse the flavour.
- Preheat a sauté pan over medium heat.
- Place the bacon pieces and chicken thighs pieces in the pan and cook for 2 minutes or so until coloured and just cooked. ( the chicken sliced very thinly will cook very quickly)
- Add the nectarine pieces and continue to cook to allow some colour on the nectarines. Remove from the heat and set aside.
- In the meantime, in a second bowl, combine the honey, orange juice, 2 tbsp. balsamic vinegar, extra virgin olive oil with salt and pepper until combined.
- Toss in the tomatoes, and red onion, cheese, salad leaves.
- Transfer the chicken and nectarine into the bowl with the cherry tomatoes. Toss once more and serve immediately for best flavour.
