Grilled Chicken and Stone Fruit Salad

Grill

Discovery

with Basil Pesto

5 min

Difficulty: 2/3

Canadian

Enjoy all the flavours of summer in one amazing salad! Sweet nectarines shine with savoury basil pesto, and tomatoes and tender spinach balance together to compliment classic grilled chicken.

Allergens

Barley

Walnuts

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Measuring Spoons

Large Bowl

Whisk

Silicone Brush

Tags

Discovery

SEO

Summer

Ingredients

Chicken Breasts

2 unit(s)

Ciabatta Roll

1 unit(s)

Stone Fruit

1 unit(s)

Basil Pesto

0.25 cup

Garlic Salt

1 tsp

Tomato

1 unit(s)

White Wine Vinegar

1 tbsp

Baby Spinach

56 g

Pepper

0.125 tsp

Salt

0.063 tsp

Sugar

0.5 tsp

Oil

2 tbsp

Preparation

Cut ciabatta into 1/2-inch-thick slices.
Cut four sections off each nectarine, avoiding the pit.
Transfer ciabatta slices and nectarine sections to a plate. Brush with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Add pesto, a plate with ciabatta and nectarines and a clean plate (for cooked chicken) to a large tray to bring to grill in step 3.

Pat chicken dry with paper towels.
Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end.
Open up chicken like a book. Season both sides with half the garlic salt and pepper.
Head out to the grill with chicken and tray of ingredients!

Add chicken to one side of the grill. Reduce heat to medium, close lid and grill, flipping once, until chicken is cooked through, 5-7 min per side.**
Transfer chicken to a plate. Spread pesto over tops. Set aside to rest, 2-3 min.

Meanwhile, add ciabatta slices and nectarines to the other side of the grill. Close lid and grill until ciabatta is crisp and grill-marks form on nectarines, 2-3 min per side.
Transfer grilled ciabatta slices and nectarines back to the same plate to cool slightly.

Cut or tear cooled ciabatta into 1/2-inch pieces.
Cut each nectarine section into 1/4-inch slices.
Cut tomato into 1/2-inch pieces.
Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with remaining garlic salt and pepper, then whisk to combine.
Add nectarine pieces, tomatoes, spinach and half the ciabatta croutons, then toss to combine.