Side Servings
Chicken-and-nectarine bowls
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“This salad is packed with great complementary flavours – sharp goat’s cheese, pungent basil and briny olives work beautifully with the sweet nectarines. Add some penne to feed a crowd.”- Abigail Donnelly
Wine/Spirit Pairing
Cederberg Chenin Blanc
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Cheri Kustner
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