Smoked chicken salad with nectarine dressing Header

Smoked chicken salad with nectarine dressing Header Image: Asande Mpila

Smoked chicken salad with nectarine dressing for healthy living

Lunch is served in the most healthy way possible. Get flavour, texture and loads of nutrients with our smoked chicken salad with nectarine dressing.

Smoked chicken salad with nectarine dressing Header

Smoked chicken salad with nectarine dressing Header Image: Asande Mpila

It’s a sunny summer in South Africa and you might be looking for something light and fresh for lunch or dinner. A classic chicken salad is a sure-fire way of getting your protein and colourful vegetables in every day. You can easily make this smoked chicken salad with nectarine dressing ahead of time for lunch or as a quick meal for dinner.

About your smoked chicken salad

The great thing about properly smoked chicken breast is that you don’t need any extra cooking while getting all of the protein. The rest of the salad contains texture, flavour and important vitamins and minerals. These important factors come from artichokes, bell peppers, pea sprouts, walnuts, cranberries and nectarines. You can grow your own sprouts in your home within days and get those great nutrients daily. It’s also a recipe that you can adjust and make for the whole family.

Lunch is served in the most healthy way possible. Get flavour, texture and loads of nutrients with our smoked chicken salad with nectarine dressing.

Smoked chicken salad with nectarine dressing recipe

5 from 1 vote
Recipe by Asande Mpila Course: Lunch, DinnerCuisine: GlobalDifficulty: Easy
Servings

servings
Prep time

10

minutes
Total time

10

minutes

Ingredients

  • 1 packet Treviso radicchio lettuce, leaves separated

  • 100 g Baby artichoke hearts, leaves separated

  • 2 Smoked chicken breast fillets sliced

  • 50 g Snow pea sprouts, trimmed

  • 100 g Toasted walnuts, roughly chopped

  • 100 g Ocean Spray whole berry cranberry sauce

  • tbsp Wholegrain mustard

  • 120 g Red, green and yellow peppers slices

  • 1 punnet Cocktail tomatoes cut into half

  • 100 ml Vinegar

  • 50 ml Olive oil

  • 2 Nectarines with seeds removed

  • Salt and pepper to taste

  • 80 ml Lemon juice

Method

  • For the salad:
  • Roughly shred salad leaves in half and place them in a large bowl.
  • Remove and discard skin from chicken breasts. Slice meat thinly across the grain.
  • Add chicken to bowl with sprouts, tomato’s peppers and walnuts.
  • For the dressing:
  • Place juice, sauce, olive oil, nectarine, salt and pepper, vinegar, berry sauce and mustard in a blender and blend until combined.
  • Serve with the salad.

Notes

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