Minty griddled chicken & peach salad
- Preparation and cooking time
- Serves 2
- 1 lime, zested and juiced
- 1 tbsp rapeseed oil
- 2 tbsp mint, finely chopped, plus a few leaves to serve
- 1 garlic clove, finely grated
- 2 skinless chicken breast fillets (300g)
- 160g fine beans, trimmed and halved
- 2 peaches (200g), each cut into 8 thick wedges
- 1 red onion, cut into wedges
- 1 large Little Gem lettuce (165g), roughly shredded
- ½ x 60g pack rocket
- 1 small avocado, stoned and sliced
- 240g cooked new potatoes
- STEP 1
Mix the lime zest and juice, oil and mint, then put half in a bowl with the garlic. Thickly slice the chicken at a slight angle, add to the garlic mixture and toss together with plenty of black pepper.
- STEP 2
Cook the beans in a pan of water for 3-4 mins until just tender. Meanwhile, griddle the chicken and onion for a few mins each side until cooked and tender. Transfer to a plate, then quickly griddle the peaches. If you don’t have a griddle pan, use a non-stick frying pan with a drop of oil.
- STEP 3
Toss the warm beans and onion in the remaining mint mixture, and pile onto a platter or into individual shallow bowls with the lettuce and rocket. Top with the avocado, peaches and chicken and scatter over the mint. Serve with the potatoes while still warm.