Let the warmth of summer be the inspiration for this refreshingly healthy BBQ Chicken salad. Healthy, easy and delish.
Serves: 2 – 3 Prep Time: 10 minutes Cook Time 20 minutes
4 chicken thighs or 2 butterflied chicken breasts (we love Waitoa)
2 fresh peaches
4 handfuls baby spinach or rocket leaves
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil (we love Olivado)
salt and freshly ground black pepper
1/4 red onion, peeled and thinly sliced
a handful of pine nuts
100g feta (we love Food Snob)
- Preheat a BBQ or grill pan to a medium high heat. Cut the peaches in half, remove the stones, and cook on the grill for 5 minutes or until the peach just begins to soften. Remove from the pan, then cook the chicken until completely cooked through and golden.
- Slice the chicken and peaches, then place in a large bowl with the salad leaves and red onion. Pour over the lemon juice, oil, salt and pepper. Use your clean hands to mix all ingredients together and then heap onto plates and sprinkle over the pine nuts and feta.