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Griddled chicken & peach salad
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2 peaches, cut into thick wedges
1 Essential Red Onion, cut into wedges
½ tbsp olive oil, plus 1 tsp
2 chicken breasts
120g pack extra fine green beans, halved
1 small clove garlic, crushed
1 tbsp sherry vinegar
½ tbsp capers, drained, rinsed and chopped
½ x 90g bag wild rocket
1. Put a small pan of water on to boil. Heat a griddle pan over a low heat and toast the pecans for 1-2 minutes, until fragrant. Tip onto a board to cool, then roughly chop. Increase the heat, toss the peach and onion wedges with ½ tsp oil and griddle for 1-2 minutes on each side, until tender and lightly charred; transfer to a plate.
2. Put the chicken between 2 sheets of baking parchment and bash out with a rolling pin until 1cm thick. Brush with ½ tsp oil, season, then griddle for 3-4 minutes on each side, until cooked through, the juices run clear and there is no pink meat. Set aside to rest for a few minutes, then slice.
3. Meanwhile, cook the beans in the boiling water for 2-3 minutes, until tender. In a large bowl, whisk together the remaining ½ tbsp oil, the garlic and vinegar; season. Add the capers, rocket, peaches, onions and beans; mix gently to coat. Divide between plates; top with the chicken and pecans.
Typical values per serving:
high in protein/gluten free/2 of your 5 a day
This recipe was first published in July 2021.