Recipe

Chicken salad with peaches

Jul 27, 2013 2:00pm
  • 40 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Dressing
  • 1 tablespoon sherry vinegar
  • 1 teaspoon dijon mustard
  • 1/5, cup extra-virgin olive oil
  • 2 green onions, finely chopped
  • 1 brown shallot, finely chopped
Marinade
  • 1/2 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
Chicken salad with peaches
  • 1/2 red onion, thinly sliced
  • 2 tablespoon red-wine vinegar
  • 750 gram chicken breast fillets with skin on
  • 4 cup mesclun
  • 2 peaches, halved and stoned
  • 1 avocado, stoned, peeled and cut into wedges

Method

Chicken salad with peaches
  • 1
    Combine onion and vinegar in a small bowl and toss well. Let stand for 20 minutes.
  • 2
    Meanwhile, make marinade. Combine lime juice with a good pinch of salt and pepper in a bowl: whisk until salt has dissolved. Add oil and whisk until well-combined. Add chicken, turn several times to coat and marinate for 30 minutes, turning from time to time.
  • 3
    Preheat a barbecue or griller.
  • 4
    To make the dressing; combine vinegar and mustard in a bowl, add salt and pepper and whisk until salt has dissolved. Add oil gradually, whisking until mixture thickens. Stir in the green onions and shallot.
  • 5
    Remove the chicken from marinade and grill for about 5 minutes each side until cooked. Slice diagonally. Grill peaches for about 2 minutes each side.
  • 6
    Toss the mesclun with half of the dressing in a bowl, then place the leaves on a serving platter. Drain the onion. Arrange chicken, peaches, onion and avocado on top of mesclun and drizzle with remaining dressing.

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