• Cut ciabatta into 1/2-inch-thick slices.
• Cut four sections off each nectarine, avoiding the pit.
• Transfer ciabatta slices and nectarines 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 turkey) to a large tray to bring to grill in step 3.

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

• Add turkey to one side of the grill. Reduce heat to medium, close lid and grill, flipping once, until turkey is cooked through, 5-7 min per side.**
• Transfer turkey 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 nectarines 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. 

• Thinly slice turkey.
• Divide salad and turkey between plates.
• Spoon any remaining pesto from the plate over turkey.
• Sprinkle remaining ciabatta croutons over salad.

If you've opted to get turkey breast portions, cook them in the same way the recipe instructs you to cook the chicken breasts.