Grilled Chicken and Peach Salad

Ingredients for Grilled Chicken and Peach Salad

• 450g boneless, skinless chicken breasts

• 1/2 teaspoons salt (preferably kosher)

• 1/4 teaspoons freshly ground black pepper

• Olive oil cooking spray

• 450g peaches (3 or 4 small), halved and pitted

• 1 tablespoon whole-grain mustard

• 1 tablespoon white balsamic vinegar

• 1 tablespoon extra-virgin olive oil

• 8 cups baby rocket (275g package)

How to make Grilled Chicken and Peach Salad

Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 74°C, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with rocket. Divide rocket among 4 plates. Slice chicken and peaches; distribute evenly among plates.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.