BBQ nectarine, chicken and asparagus salad

For a quick and easy, family friendly meal try this barbecued nectarine, chicken and asparagus salad.

Recipe «BBQ nectarine, chicken and asparagus salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 Coles RSPCA Approved chicken breast fillets, 1/2 tsp fennel seeds, 1/2 tsp cumin seeds, 1/2 tsp ground paprika, 1 1/2 tbsp olive oil , 2 bunches asparagus, woody ends trimmed, 2 yellow nectarines, cut into wedges, 2 tbsp red wine vinegar , 1 tsp wholegrain mustard, 1 bunch watercress, sprigs picked, 100g cherry bocconcini, coarsely torn.

Ingredients:

• 2 Coles RSPCA Approved chicken breast fillets 
• 1/2 tsp fennel seeds 
• 1/2 tsp cumin seeds 
• 1/2 tsp ground paprika 
• 1 1/2 tbsp olive oil 
• 2 bunches asparagus, woody ends trimmed 
• 2 yellow nectarines, cut into wedges 
• 2 tbsp red wine vinegar 
• 1 tsp wholegrain mustard 
• 1 bunch watercress, sprigs picked 
• 100g cherry bocconcini, coarsely torn 

Instructions

1. Heat a barbecue grill or chargrill on medium-high. Place the chicken in a bowl. Sprinkle with fennel, cumin and paprika. Drizzle with 2 teaspoons of oil. Season and toss to coat.
2. Cook chicken on grill for 4 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
3. Meanwhile, cook the asparagus on grill, turning, for 2 mins or until tender. Transfer to a plate.
4. Lightly brush the nectarine with a little of the remaining oil. Cook on grill for 1 min each side or until lightly charred.
5. Whisk the vinegar, mustard and remaining oil in a bowl. Arrange the watercress on a serving platter. Top with asparagus, nectarine, chicken and bocconcini. Drizzle with the dressing.