Heirloom Tomato Chicken Salad

Ingredients

FOR THE CHICKEN

• 2 chicken breasts, boneless and skinless
• 2 tbsp of olive oil
• pinch of salt and pepper
• 1 tsp dried oregano
• juice of 1/2 a lemon

FOR THE NECTARINES

• 3 nectarines
• 1 tbsp of olive oil

FOR THE DRESSING

• Handful of mint, fresh oregano, parsley, and basil
• about 1 inch of chilli, chopped
• 100ml of olive oil
• juice of 1/2 a lemon
• 1/2 a clove of garlic
• pinch of salt

FOR THE SALAD

• 1/2 yellow tomato, sliced into quarters
• 1/2 red tomato, sliced into quarters
• 1/2 heirloom tomato, thinly sliced
• 1/2 a burrata
• handful of chopped pistachios

Method

1. Start by marinating the chicken. Cover with the olive oil, salt, pepper, dried oregano, and lemon juice.
2. Slice the nectarines in half and remove the pit. Transfer to a bowl, then coat with 1 tablespoon of the olive oil.
3. Make the dressing: In a blender, add all the ingredients for the dressing. Blitz until smooth.
4. Cook the chicken on the barbecue until fully cooked through. Cook the nectarines skin-side facing up until softened.
5. Plate the tomatoes on your serving dish. Slice the nectarines in quarters and add alongside the tomatoes. Slice the chicken and add on top. Tear apart the burrata and scatter across the entire plate. Drizzle the dressing over and top with the chopped pistachios.