I’m back!! It’s been so long between posts that I had to retrieve my password! True story!

What a year! Blog and Facebook page started on a whim, my eldest ‘baby’ finished her Kindy year, we found out the company my husband worked for was closing it’s doors, we made plans to leave Mackay – then stay – then leave again – then finally STAY put for at least another year, I was fortunate enough to be granted a term of Long Service Leave so I could be a stay at home mum for 10 weeks and I found a wider circle of beautiful, like minded people who share my passion for honesty, simplicity, real food and living an authentic life.

These wonderful, shiny-bright souls are the little jewels that stud the fabric of my life. Some of them I see regularly, some of them not regularly enough! And some of them live in my ‘on-line’ world. I am grateful for every one of you.

If we were all coming together and bringing a plate, I think I would combust from the sheer decadence of having all of your company in the one room. (And can you imagine how fantastic the menu would be???? OMG!!)

This is what I would bring to share with you all 🙂

CHICKEN SALAD WITH NECTARINES

Ingredients:

Salad (place all ingredients in bowl and toss gently):

Salad mix of choice (I used baby spinach, rocket and baby kale)

Cucumber (diced)

Tomatoes (diced)

Capsicum (sliced)

Nectarines (stone removed, sliced)

Blueberries

Bocconcini cheese (pulled into small pieces)

Chicken:

Chicken breasts (1 breast for every 2 people)

Salt / pepper

2 tsp White balsamic vinegar

Dressing:

1/2 cup mayonnaise

1/2 cup creme fraiche (or sour cream)

large handful of fresh thyme

large handful of fresh oregano

small handful of fresh mint

3 spring onions

zest of one lime (or lemon

juice of 1/2 lime (or lemon)

salt and pepper

2 tsp pure maple syrup

Method:

Season chicken and fry in hot pan until just cooked through. Remove and set aside to rest for a few minutes, drizzle vinegar over the top while resting.

Combine zest, herbs, spring onions in blender (or TMix) and whiz until fine. Add mayo, creme fraiche and lime juice and combine. Add salt, pepper and maple syrup according to taste and combine well.

Assemble the salad by placing warm sliced chicken over the salad ingredients and drizzle dressing over the top.

A perfect light meal on a hot Queensland tropical evening. (Oh, and if you have some kombucha or cider on hand to serve alongside this, it goes down a treat!)

What are your favourite summer recipes?