Shredded chicken and peach salad
4 serves
5 m
20 m
Ingredients
- 400 g lean chicken breast, halved horizontally
- 3 tablespoons olive oil
- 2 peaches, quartered and stone removed
- 2 zucchinis, cut into rounds
- 2 bunches asparagus
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 100 g rocket
- 1 red onion, thinly sliced
- 40 g walnuts, roughly chopped
Method
Step 1
Heat a char-grill or barbecue to high. Brush chicken with 2 tablespoons of oil and grill, turning occasionally until cooked through (10-12 minutes), remove from pan.
Step 2
Add peach halves and zucchini rounds to the pan and cook for 1 minute each side or until lightly charred.
Step 3
Once chicken cools tear into shreds. Set aside.
Step 4
Cook asparagus in a saucepan of boiling water for 2-3 minutes or untiltender. Drain. Refresh under cold running water, drain.
Step 5
To make dressing, whisk 1 tablespoon olive oil, balsamic vinegar, and honey in a bowl.
Step 6
Arrange rocket, onion, asparagus, peach, zucchini, walnuts and shredded chicken onto a large plate. Drizzle dressing over.
