Grilled Chicken Salad with Nectarines, Avocado & Honey Mustard Dressing

Pat chicken breast dry with paper towel. Drizzle chicken with a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.

Tip! You can cook the chicken on the BBQ if you prefer - it will add a great smokiness to the dish, and stop your house from heating up!

Chop tomato, peel Lebanese cucumber into ribbons. Pick flatleaf parsley leaves (discard stems) roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin. Peel and thinly slice ¹⁄₂ of the red onion. Medium slice the nectarines.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a small jar with a lid, place parsley (reserving some for garnish), Dijon honey mustard vinegar and 2 Tbsp olive oil. Screw lid on and give a good shake to combine all ingredients.

Tip! Use extra virgin olive oil if you have it. If you don't have a jar, just combine all the ingredients in a small bowl and mix well with a whisk or spoon.

Combine mixed lettuce, tomato, cucumber, red onion (to taste), avocado (use a spoon to gently scoop out diced avocado flesh) in a bowl with mustard dressing and toss well to combine. Slice chicken to your liking.

Divide salad between plates and top with sliced chicken, garnishing with any remaining dressing and parsley. Enjoy!

Pat chicken breast dry with paper towel. Drizzle chicken with a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.

Tip! You can cook the chicken on the BBQ if you prefer - it will add a great smokiness to the dish, and stop your house from heating up!

Chop tomato, peel Lebanese cucumber into ribbons. Pick flatleaf parsley leaves (discard stems) roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin. Peel and thinly slice ¹⁄₂ of the red onion. Medium slice the nectarines.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a small jar with a lid, place parsley (reserving some for garnish), Dijon honey mustard vinegar and 2 Tbsp olive oil. Screw lid on and give a good shake to combine all ingredients.

Tip! Use extra virgin olive oil if you have it. If you don't have a jar, just combine all the ingredients in a small bowl and mix well with a whisk or spoon.

Combine mixed lettuce, tomato, cucumber, red onion (to taste), avocado (use a spoon to gently scoop out diced avocado flesh) in a bowl with mustard dressing and toss well to combine. Slice chicken to your liking.

Divide salad between plates and top with sliced chicken, garnishing with any remaining dressing and parsley. Enjoy!