Place the nectarine in a bowl and drizzle 2 tbsp olive oil. Set aside for 2-5 minutes to lightly infuse the flavour.
Preheat a sauté pan over medium heat.
Place the bacon pieces and chicken thighs pieces in the pan and cook for 2 minutes or so until coloured and just cooked. ( the chicken sliced very thinly will cook very quickly)
Add the nectarine pieces and continue to cook to allow some colour on the nectarines. Remove from the heat and set aside.
In the meantime, in a second bowl, combine the honey, orange juice, 2 tbsp. balsamic vinegar, extra virgin olive oil with salt and pepper until combined.
Toss in the tomatoes, and red onion, cheese, salad leaves.
Transfer the chicken and nectarine into the bowl with the cherry tomatoes. Toss once more and serve immediately for best flavour.
