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BBQ nectarine, chicken and asparagus salad

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Soy free
  • Wheat free
  • No added sugar

This BBQ Nectarine, Chicken and Asparagus Salad recipe is a delicious combination of fruity and fresh flavours.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes


  • 2 (200g each) Coles RSPCA Approved Chicken Breast Fillets
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp ground paprika
  • 1½ tbs olive oil
  • 2 bunches asparagus, woody ends trimmed
  • 2 yellow nectarines, cut into wedges
  • 2 tbs red wine vinegar
  • 1 tsp wholegrain mustard
  • 1 bunch watercress, sprigs picked
  • 100g cherry bocconcini, coarsely torn

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 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 tsp of oil. Season and toss to coat.
  2. Step 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. Step 3

    Meanwhile, cook the asparagus on grill, turning, for 2 mins or until tender. Transfer to a plate.
  4. Step 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. Step 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.