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Member recipe

Balsamic chicken & peach salad

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Serves 4

From "Good Food 40 best chicken recipes" September 2008

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  • 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


    1. 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.
    2. 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.

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