Grilled nectarine, chicken and parma ham summer salad
This Grilled nectarine, chicken and parma ham summer salad is the perfect feast on a hot sunny day. Filled with beautiful fresh flavours you’ll want seconds.
Update – I am the runner up of the Summer Treats competition with this recipe!
To celebrate the freshness and joy of summer food I have a gorgeous #summertreats dinner to share. I give you the very easy and delicious grilled nectarine, chicken and Parma ham summer salad.
This salad works so well with hot or cold chicken and is a brilliant dish to take on a picnic. This is a great mix of fruit, herbs, creamy mozzarella, chickens and that slightly salty Parma ham. I like to think of this meal as a starter, main and dessert all in one.
The nectarines with the herbs were delicious and worked so well. I love the smell of thyme and rosemary with the nectarines. You could cook this on the barbecue of in a grill pan.
The slightly caramelised nectarines in the salad.
I topped the salad with a handful of almond flakes which added another nice texture to the finished salad.
Grilled Nectarine, Chicken and Parma Ham Summer Salad
- 6 nectarines
- handful of fresh thyme
- handful of fresh rosemary
- handful of fresh mint
- 4 Parma ham slices
- 4 chicken breasts
- 2 cos lettuces
- 4 spring onions
- 2 mozzarella balls roughly 300g
- handful of tomatoes sundried tomatoes work really well too
- handful of flaked almonds
- olive oil
- 1 juice of one lemon
- balsamic vinegar
Slice the nectarines and remove the stones. Sprinkles with a handful of thyme, rosemary and a little lemon juice. Add a tiny sprinkle of caster sugar.
Heat up a griddle pan (I like the ones with the lines so you can get a nice pattern on the fruit).
Cook the nectarines on high on both sides. Add a little water, a teaspoon or two, to the pan make a little syrup on the pan.
Remove from the pan and set aside.
In a separate pan cook the chicken on a low heat, or steam however you fancy cooking it.
When it's cooked remove from the heat and cup up into thin slices. If you want the chicken hot do the chicken last.
Cut up the lettuce and put it in a large bowl along with the chopped tomatoes, spring onions and the fresh thyme, rosemary and a little mint.
Pull apart the mozzarella and Parma ham and add to the salad.
Add the chicken and sprinkle with a little salt and pepper.
Drizzle over the olive oil and the lemon juice.
Add a small drizzle of balsamic vinegar over and with everything together before serving.
Sprinkle with flaked almonds and enjoy.
If you want to add a little spice add some chopped chilli or cook the chicken a hot sauce.
This post was supported by Rennie but the recipe and all opinions are my own. #summertreats
Other of my delicious salad recipes
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