Side Servings

Chicken-and-nectarine bowls

15 minutes
10–15 minutes

“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

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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