Ingredients

Method

• 4 free-range skinless boneless chicken breasts
• 2 cups almond milk
• 4 ripe nectarines, quartered
• 2 avocados, halved
• parsley, to garnish
• radishes, thinly sliced, to garnish
For the salsa, mix:
• 12 basil leaves, shredded
• 1 x 100 g Woolworths chevin log
• sea salt and freshly ground black pepper, to taste
• 12 pitted green olives, diced
• 2 T olive oil
• 1⁄4 cup coconut water
• 2 T ponzu sauce

Method

Ingredients

1. Place the chicken in a pan. Add the almond milk and simmer, covered, for 10 minutes. Allow to cool, then remove from the pan and slice.

2. Place the nectarines on a plate and top with the chicken, avocado, parsley, radishes and salsa.

Cook's note: This salad is Abigail’s new take on a poké bowl – you'll love the combination of the fresh ingredients. You can add noodles, rice or pasta if you want to make it go
a bit further.

Find more salad recipes  here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Cheri Kustner