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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.
Course Dinner, Lunch
Cuisine International
Keyword fruit in summer salad, Grilled Nectarine, Chicken and Parma Ham Summer Salad, hot fruit in salads
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 350kcal
Author Sisley White

Ingredients

  • 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

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.