Balsamic chicken & peach salad

Method

• step 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.

• step 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.