Minty griddled chicken & peach salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 1 limezested and juiced
- 1 tbsp rapeseed oil
- 2 tbsp mintfinely chopped, plus a few leaves to serve
- 1 garlic clovefinely grated
- 2 skinless chicken breast fillets(300g)
- 160g fine beanstrimmed and halved
- 2 peaches(200g), each cut into 8 thick wedges
- 1 red onioncut into wedges
- 1 large Little Gem lettuce(165g), roughly shredded
- ½ x 60g pack rocket
- 1 small avocadostoned and sliced
- 240g cooked new potatoes
Nutrition: per serving
- kcal512low
- fat18g
- saturates3g
- carbs36g
- sugars17g
- fibre13g
- protein44g
- salt0.2g
Method
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.
