Grilled peach and chicken salad
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Chargrilling fruit might not be what you expect to see on a barbecue, but this juicy salad will prove that the options are endless when it comes to barbecuing.
Ingredients
Skinless chicken breast
600 g, fat trimmed, (buy 700g)
Peach(es)
6 medium, quartered
Snow peas
250 g
Iceberg lettuce
2 leaf, leaves torn
Fresh red chilli
1 whole, deseeded, thinly sliced
Canned cannellini beans, rinsed, drained
2 400g can, (2x400g cans)
Fresh flat-leaf parsley
½ cup(s)
Olive oil
1½ tbs
Balsamic vinegar
2 tbs
Instructions
1
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.
2
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.
3
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.
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