Roasted Nectarine and Burrata Salad with Basil and Oregano Roasted Chicken

There is something about sweet and tangy roasted nectarines with creamy burrata and fresh greens that we can’t get enough of. We’ve paired this simple salad with delicious basil, oregano-roasted chicken thighs, and a herby basil dressing to top it all off.

Meal Prep


  • Preheat the oven to 180 degrees, fan bake. 
  • Roast the chicken and the nectarines. 
  • Make the salad dressing. 
  • Prepare the salad and enjoy!


  • This is a lighter dinner option, if you’ve got a hungry household to feed we recommend serving it alongside our Perfect Baked Potatoes.

  • We love adding fresh herbs to our salad dressings, it gives them such a fresh, vibrant flavour and it’s also a great way to use up herbs that are looking a little sad at the back of the fridge.

  • When roasting vegetables (or fruit in this case) that need to be evenly coated in olive oil we like to use a basting brush to brush over the olive oil.

Meal prep - if you followed the meal prep guide you would have already made the salad dressing and the marinade for the chicken. 

This recipe serves four. If you’re cooking for two, simply halve the recipe.


Basil and oregano roasted chicken 

  • 500-600g chicken thighs
  • ¼ cup of basil (roughly chopped)
  • 2 tsp dried oregano 
  • 1 Tbsp olive oil 
  • 1 Tbsp wholegrain mustard
  • 1 Tbsp honey
  • 3 cloves of garlic (crushed)
  • Pinch of salt and pepper


  • 2 nectarines (stones removed and cut into segments) 
  • 1-2 Tbsp olive oil
  • 250g burrata (torn into pieces)
  • ¼ cup of basil leaves (roughly torn)
  • 100g mixed butter lettuce (1 bag)
  • 1 head petite cos (roughly chopped)


  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp basil (finely chopped)
  • Pinch of salt and pepper

  1. Preheat the oven to 180 degrees, fan bake.

  2. In an oven-proof dish combine the olive oil, mustard, honey, garlic, oregano, basil, salt and pepper. Mix well and then add the chicken thighs, toss in the marinade until all of the thighs are well coated. Pop in the oven to cook for 35-45 minutes until golden brown and cooked through.

  3. At the same time, line a tray with baking paper and add the nectarine slices, drizzle over a little olive oil and season with salt and pepper; roast for 20 minutes or so until golden and starting to crisp up in places.

  4. While the chicken and nectarines are roasting make the salad dressing. Simply combine all ingredients in a glass jar and shake well to combine.

  5. Once the chicken thighs have cooked slice them into bite-sized pieces.

  6. To assemble the salad add the lettuce and basil leaves to a large salad bowl or platter, scatter over the roasted nectarines, the sliced chicken, burrata and drizzle over the salad dressing. 



  • Swap out the butter lettuce for rocket or baby spinach.

  • This salad is also tasty with some roasted eggplant slices that you can roast at the same time as the nectarines. 


  • This salad is also delicious without the chicken served alongside your next BBQ.

  • For a vegetarian option, we recommend adding our crispy chickpeas to the salad that you can roast at the same time as the nectarines. 


  • You can swap out the burrata for fresh mozzarella, feta or even halloumi.