Balsamic Chicken & Peach Salad
This delightful recipe combines tender grilled chicken with juicy peaches, vibrant baby spinach leaves, and fresh basil for a delicious and satisfying meal. The sweet and savory flavors come together beautifully in this easy-to-make dish that is perfect for a light lunch or dinner.
— Constant Cookbook
Ingredients
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 4 skinless chicken breasts (about 500g/1lb 2oz total weight)
- 2 ripe peaches
- 100g/4oz baby spinach leaves
- handful basil leaves
Instructions
- Heat grill to medium and line the rack with foil. Measure 1 tbsp of the vinegar into a shallow dish with 1 tbsp oil and a shake of salt and pepper. Add the chicken and mix until well coated. Put chicken, in one layer, on the foil-lined rack, grill for 10-12 minutes until cooked through, glossy and deep brown in colour.
- Halve the peaches, remove stones and thickly slice. Spread spinach leaves over a serving platter. Slice chicken and scatter it over spinach leaves along peaches and half the basil leaves. Shred remaining basil and mix in a small bowl with the remaining balsamic vinegar and olive oil and some salt and pepper. Drizzle over the salad and serve.
Yield
Serves 4
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