Photo of Grilled peach and chicken salad by WW

Grilled peach and chicken salad

2 - 7
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
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.


Skinless chicken breast

600 g, fat trimmed, (buy 700g)


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 can(s), (2x400g cans)

Fresh flat-leaf parsley

½ cup(s)

Olive oil

1½ tbs

Balsamic vinegar

2 tbs


  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.


SERVING SUGGESTION: Lebanese bread rounds grilled on a preheated chargrill.TIP: You can use fresh apricots or nectarines instead of peaches.