The BBC Good Food logo
Balsamic chicken & peach salad topped with spinach leaves

Balsamic chicken & peach salad

By
Rating: 5 out of 5.1 rating
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • 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
Advertisement

Ingredients

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content