Chicken and Nectarine Salad!

As Spring is upon us!
This means if you haven’t got on your “Summer Body” “Bikini Diet” “Health Kick” “Toned Tum Big Bum” regime as of yet… now is the time!

Here is one of my favourites that I made up. This is not only filling and light but it is delicious and cheaply made, so if you find you are spending too much money on wasted ingredients, I doubt this problem would occur with this meal.

With this salad you will be nourishing your body with loads of vitamins, nutrients and minerals helping your body glow whilst feeling so fresh!


  • 1 Chicken Breast
  • 1 Nectarine (Slightly Soft)
  • 1 cup of Cress
  • 1/4 or 1/2 Iceberg Lettuce (depending on the size of your Iceberg)
  • Rapeseed Oil
  • Sea Salt
  • Half a cup of Pine Nuts
  • Chives
  • 1/5 of a whole Cucumber
  • Olive Oil
  1. Pre-heat your oven to 400 degrees F (200 degrees C).
  2. Pound the chicken breast until it is as flat and even as you would like.
  3. Rub the chicken breast with a slight bit of olive oil and maybe a little sprinkle of the sea salt.
  4. Place the chicken on some tin foil in a broiler pan and place in the oven.
  5. Bake in the pre-heated oven for 10 minutes. Then flip the chicken then cook the chicken till the juice runs clear and the chicken is no longer pink. It will usually take around another 15 minutes but it will depend on the size of the chicken breast you are cooking.
  6. Remove cooked chicken from the pan and leave to cool.
  7. Collect your serving dish and place it next to your chopping board.
  8. First of all you will need to grab your lettuce and slice it up.
  9. Place the lettuce into the serving dish.
  10. Next, grab the cucumber. Then slice and dice to whatever shape meets your preference before placing with with the lettuce.
  11. Do the same method for your nectarine (carefully avoiding the pip).
  12. With the chives you really do not need much at all. I would say get some scissors and chop maybe around a handful at most over your mix of salad.
  13. Pour in the pine nuts.
  14. Cut your cress and add into the mix.
  15. Sprinkle some sea salt and swizzle around some rapeseed oil giving it a even coat.
  16. Grab a spoon and stir.
  17. When the chicken is slightly cooled down, chop or slice the chicken to pieces of your desire and add to your Salad.
  18. Here you have a low calorie and highly nutritious lunch/dinner! I hope you enjoy it!

One good thing about this meal is there are so many things you can add and subtract!

Fruit wise, I love to add these with my chicken salads – blueberries, grapes, strawberries and pears.

Vegetables the possibilities are endless! Carrots, spring onions, spinach, rocket, cabbage, potato etc.

Infused Oils – Almond Oil, Basil Oil, Garlic Oil, Lemon Oil, Chilli Oil and for a very nutty musky taste choose Hazelnut Oil (But that is rather potent).

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