[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 23/07/2024. See terms.
Photo of Grilled peach and chicken salad by WW

Grilled peach and chicken salad

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 400g can, (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.