Smoked Chicken, Nectarine and Roasted Almond Salad

, from Issue #27. September, 2015
Photography by Aaron McLean.
Smoked Chicken, Nectarine and Roasted Almond Salad

Serves: 4

INGREDIENTS

Salad
1⁄2 a whole smoked chicken or 1 smoked double chicken breast
1⁄2 small red onion, thinly sliced
2-3 nectarines, thinly sliced
1/3 cup whole, skin on, roasted almonds
2 small cos lettuces, leaves separated
handful rocket
Parmesan or pecorino for grating

Dressing
1⁄2 cup crème fraîche
small handful basil
1 clove garlic, crushed
1 tablespoon lemon juice
1 teaspoon honey
2 tablespoons milk
sea salt and freshly ground pepper

METHOD

Dressing: Place all the ingredients in a food processor and blend until smooth. Season.

Shred the chicken into long pieces, discarding the skin and bones. Soak the onion in cold water for 10 minutes. Drain and squeeze dry in a clean kitchen towel.

To assemble: Layer half the salad ingredients on a platter, shave over some Parmesan and drizzle with some of the dressing. Repeat with the remaining ingredients and drizzle with more dressing. Serve the remaining dressing separately in a small bowl.

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