| | BBQ nectarine, chicken and asparagus salad
BBQ nectarine, chicken and asparagus salad
BBQ nectarine, chicken and asparagus salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Heat a barbecue grill or chargrill on medium-high. Place the chicken in a bowl. Sprinkle with fennel, cumin and paprika. Drizzle with 2 teaspoons of oil. Season and toss to coat.
  2. Cook chicken on grill for 4 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  3. Meanwhile, cook the asparagus on grill, turning, for 2 mins or until tender. Transfer to a plate.
  4. Lightly brush the nectarine with a little of the remaining oil. Cook on grill for 1 min each side or until lightly charred.
  5. Whisk the vinegar, mustard and remaining oil in a bowl. Arrange the watercress on a serving platter. Top with asparagus, nectarine, chicken and bocconcini. Drizzle with the dressing.
Time for preparing:
15 min.


  • 2 (200g each) Coles RSPCA Approved chicken breast fillets
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground paprika
  • 1 1/2 tablespoon olive oil
  • 2 bunches asparagus, woody ends trimmed
  • 2 yellow nectarines, cut into wedges
  • 2 tablespoons red wine vinegar
  • 1 teaspoon wholegrain mustard
  • 1 bunch watercress, sprigs picked
  • 100g cherry bocconcini, coarsely torn