Grilled peach and chicken salad
skinless chicken breast
600 g, fat trimmed, (buy 700g)
6 medium, quartered
2 individual, leaves torn
fresh red chilli
1 whole, deseeded, thinly sliced
canned cannellini beans, rinsed, drained
2 can(s), (2x400g cans)
fresh flat-leaf parsley
- Heat a barbecue or chargrill pan to medium heat. Cook chicken for 7 minutes on each side or until cooked through. Transfer to a heatproof plate. Slice thinly. Lightly spray peaches with oil and cook for 1 minute each side or until charred and warmed through.
- Meanwhile, boil, steam or microwave snow peas until tender. Drain. Refresh under cold water and cut diagonally. Place in a large bowl. Add lettuce, chilli, beans and parsley. Toss gently to combine.
- Whisk oil and balsamic in a small bowl until combined. Arrange salad among serving bowls. Top with chicken and peaches and serve drizzled with dressing.