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.
5 from 16 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Dinner, Lunch
Cuisine International
Servings 4people
Calories 350kcal
Ingredients
6nectarines
handful of fresh thyme
handful of fresh rosemary
handful of fresh mint
4Parma ham slices
4chicken breasts
2cos lettuces
4spring onions
2mozzarella ballsroughly 300g
handful of tomatoessundried tomatoes work really well too
handful of flaked almonds
olive oil
1juice of one lemon
balsamic vinegar
Instructions
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.
Nutrition
Calories: 350kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.