Posted in Quick Eats

Herby Chicken and Peach Salad

A salad. For dinner?!?! This is something that really doesn’t happen very often. Because, who really wants a salad for dinner? Someone who has spent 16+ weeks in lockdown with nothing to do other than bake & eat.

And has far salads go this is pretty good. Maybe that’s because it actually grilled chicken breast with roasted sweet potato and and sweet peaches served on a bed of lettuce…. but that counts as a salad, right?

Serves 2

Ingredients:

2 chicken breasts

2 peaches – peeled, cored and sliced

Lettuce leaves of your choice

1/2 shallot, finely diced

1/2 red pepper, finely diced

Handful of rosemary, thyme – your choice of fresh herbs

Good quality olive oil

1 Large tomatoes quartered

1 Large sweet potato, peeled and diced

1/4 cucumber, diced

Squeeze of honey

Handful of nuts / seeds – I use pine nuts, walnuts & sunflower seeds

Method:

  1. Pre-heat the oven to 180C and in a tray add the sweet potato, a generous dash of olive oil, sprinkling of fresh herbs and season. Bake for 35 minutes – turning occasionally
  2. Whilst the sweet potato is roasting pop the chicken in a bowl, with olive oil, herbs, season and set aside. Before this stage, you might want to use a meat tenderiser to flatten the chicken breast to enable them to cook evenly.
  3. Heat up a griddle pan and coat the peach slices in herbs, olive oil, s&p and a squeeze of honey. Place on the griddle pan for a couple of minutes before turning. Once cooked remove from the pan and add the chicken
  4. Lets start with the salad – start layering up with with the salad leaves, cucumber, pepper, shallots and tomatoes before adding the peaches.
  5. In a dry pan add the nuts / seeds and toast for a few minutes and watch to stop them burning
  6. Remove the sweet potato from the oven, leave to cool slightly and add to the salad before slicing the chicken and placing on top.
  7. Finish with a sprinkling of toasted nuts, season and a drizzle of olive oil! Enjoy!

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