zoom Griddled chicken & peach salad

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    Griddled chicken & peach salad

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    Griddled chicken & peach salad

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    30g pecans
    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.

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