Grilled peach & chicken salad

Heat a frying pan. Cook 150g lean chicken breast fillet and 1 peach (quartered) until chicken is cooked through and peach is golden. Cook 50g snow peas in boiling water for 1 minute. Drain and refresh under cold water. Drain. Combine snow peas, 1 cup oak-leaf lettuce, 1 tsp finely chopped long fresh red chilli, ½ cup canned cannellini beans (rinsed, drained) and 1 tbs chopped fresh flat-leaf parsley. Combine salad, chicken (sliced) and peaches and drizzle with 1 tsp each of olive oil and white balsamic vinegar. Serve with ½ x 75g piece wholemeal Lebanese bread (grilled).