Grilled chicken and peach salad
Skinless chicken breast
300 g, (2x150g fillets)
2 medium, stoned, cut into wedges
100 g, halved
Mixed salad leaves
- Preheat a chargrill or barbecue over high heat. Season chicken with salt and pepper. Cook chicken for 4-5 minutes each side or until lightly charred and cooked through. Transfer to a plate. Loosely cover with foil and set aside to rest for 5 minutes before thickly slicing.
- Cook peach for 2 minutes each side or until lightly charred.
- Meanwhile, cook beans in a small saucepan of boiling salted water for 3-4 minutes or until just tender. Drain and refresh under cold water. Drain well. Combine beans, salad leaves and peach in a large bowl. Top with chicken and drizzle with vinegar to serve.
TIPS: Choose peaches that are ripe but still firm so they hold their shape. ADD IT: 400g can borlotti beans (rinsed, drained) in Step 3. SWAP IT Peaches for nectarines.