Smoked Chicken, Nectarine & Pak Choi Salad

A quick one, just for you dear readers, in the few seconds I can steal away from the auditors' judging eyes. Don't say I won't jump through hoops for you! 

This is one I whipped up a couple of weeks ago, while still on holiday (oh holiday, dear holiday, how I miss you) and in the throes of a ridiculous heatwave. I was not in the mood for lengthy preparation or cooking time and so this salad was born, quickly assembled, photographed and gobbled up. The piggies (i.e  TheHusband and I) both went back for seconds, but normally this will serve four non-piglets. B (our godson) also had a few bites, so I can, with a clear conscience, announce that it is kid friendly too. Of course, I suspect B will eat pretty much anything he is offered. But that's a story for another day...

PS: Next week we should be back to our regular schedule of three yummy posts per week - keep your eyes peeled for some heat-beating drinks recipes (of the alcoholic and non-alcoholic kind). 

Smoked Chicken, Nectarine & Pak Choi Salad
A Creative Pot original
Serves 4 as a light lunch

Not exactly an authentically Asian dish, but the perfect showcase for some key Asian notes in the form of soy sauce, plum sauce and lemon juice mixed with sugary nectarines and the smoky taste of chicken breasts. All laid out prettily on top of delicately flavoured pak choi. No-fuss summer dining at its best.

For the dressing:

5 tbsp plum sauce

1 lime - juice & rind

2 tbsp soy sauce

100g pak choi
2 smoked chicken fillets, sliced
2 golden nectarines, cut into wedges
1 small red onion, finely chopped
1/3 cucumber

1. Mix together all the ingredients for the dressing. Set aside. 
2. Divide pak choi amongst individual serving plates or bowls. Arrange chicken, nectarines, onion and cucumber on top. 
3. Drizzle with the dressing, then serve immediately.

Feel free to substitute the nectarines with peaches or even plums and if you're a chili addict, a small chopped up chili would taste marvelous in the dressing.