Balsamic chicken & peach salad

Balsamic chicken & peach salad

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Cooking time

Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Low-fat yet full of flavour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
162
protein
31g
carbs
6g
fat
2g
saturates
1g
fibre
1g
sugar
0g
salt
0.28g

Ingredients

  • 2 tbsp balsamic vinegar
  • 4 skinless, boneless chicken breasts fillets (about 500g/1lb 2oz total weight)
  • 2 ripe peaches
  • 100g baby spinach leaves
  • handful basil leaves

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Method

  1. Preheat the grill to medium and line the rack with foil. Measure 1 tbsp of the vinegar into a shallow dish with 1 tbsp olive oil and a good shake of salt and pepper. Add the chicken fillets and turn them in the dressing until they are well coated. Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in colour.
  2. Halve the peaches, remove the stones and slice fairly thickly. Spread the spinach leaves over a serving platter. Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves. Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 tbsp olive oil and some salt and pepper. Drizzle over the salad and serve.

Recipe from Good Food magazine, July 2004

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