Balsamic chicken & peach salad
Low-fat yet full of flavour
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 35 mins
- 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.
- 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.
Per serving
162 kcalories, protein 31g, carbohydrate 6g, fat 2 g, saturated fat 1g, fibre 1g, salt 0.28 g
Recipe from Good Food magazine, July 2004.
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http://www.bbcgoodfood.com/recipes/2273/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Cook 35 mins
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
Per serving
162 kcalories, protein 31g, carbohydrate 6g, fat 2 g, saturated fat 1g, fibre 1g, salt 0.28 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
