Griddled chicken, little gem, Boursin^® cheese & peach salad

Method

Step 1
In a bowl, combine the garlic powder, onion granules, chicken seasoning and 2 tbsp of the vegetable oil with some seasoning, then add the chicken and coat well.

Step 2
Brush the remaining oil over a griddle pan or barbecue grates, then add the chicken and cook for 5-8 mins on each side, until cooked through (barbecues can vary in heat, so it may cook quicker. Insert a meat thermometer into the middle of the thickest part to check – it should read 70C). Remove to a plate, then cover and allow to rest before slicing.

Step 3
Peel off the lid of the Boursin^® Garlic & Herbs, leaving the remaining foil around the base and sides. Place on the coolest part of the griddle pan or barbecue grates, foil side down, along with the peaches, then cook the Boursin^® cheese for 6-8 mins and the peaches for 3-4 mins on each side. Remove both to a plate.

Step 4
When almost ready to serve, combine the garlic, mustard, lemon juice, both oils and honey in a bowl. Season to taste, then add the red onion, lettuce leaves and half the grilled peaches and chicken, then toss to combine. Peel the foil away from the Boursin^® cheese and carefully place in the centre of a platter. Arrange the salad around it, drizzle over any remaining dressing, then top with the remaining peaches and chicken. Scatter over the toasted almonds to serve.