SERVES: 4. PREP: 15 mins. COOK: 25 mins.
400g packet reputable FROZEN chicken breast steaks
3 ripe nectarines
100g mixed lettuce leaves
1/4 red cabbage (350g), thinly shredded
1 red capsicum, cut into thin strips
3 green spring onions, thinly sliced
DRESSING -
2 tblsps light olive oil
2 tsps finely grated orange rind
1 tblsp fresh orange juice
1 tblsp red wine vinegar
2 tsps Dijon mustard
2 tsps brown sugar
Salt and pepper, to taste
1 PLACE frozen chicken on lightly greased oven tray.
2 COOK in a very hot oven (240deg.C.) for about 25 minutes, turning halfway through cooking, or until chicken is golden brown and cooked through! REMOVE. Cut chicken into thick slices.
3 TO make dressing, place all ingredients in a small jug. WHISK to combine.
4 CUT nectarines in half. REMOVE stones. CUT halves into thin wedges.
5 COMBINE nectarines, lettuce, cabbage, capsicum and spring onions in a large bowl. ADD warm chicken slices and lightly drizzle with dressing. GENTLY toss salad to coat. SERVE immediately!
Bon Apetit
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