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Balsamic chicken & peach salad topped with spinach leaves

Balsamic chicken & peach salad

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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 4

Low-fat yet full of flavour

Nutrition: per serving
HighlightNutrientUnit
kcal162
fat2g
saturates1g
carbs6g
sugars0g
fibre1g
protein31g
low insalt0.28g
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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

Method

  • STEP 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.

  • STEP 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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A star rating of 5 out of 5.1 rating
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