This salad a perfect midweek meal - it is simple, quick and delicious! If peaches are unavailable feel free to replace them with any other stone fruit you can find.
The Recipe
Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 4
Ingredients
- 400g Chicken Tenderloins
- 60ml Olive Oil
- 4 Ripe Peaches, stones removed. quartered
- 1 Carrot, diced
- 1 Zucchini. diced
- 1 Clove Garlic, crushed
- 1 Tbsp Honey
- 1 Long Red Chilli, seeded and finely chopped
- 150g Salad Greens
- 100g Feta Cheese, crumbled
- 4 Slices Crusty Bread, to serve
Method
- Heat 2 tsp of oll in a frying pan over high heat. Cook chicken for 3-4 minutes each side, until browned and cooked through. Transfer to a plate and cover loosely with foil.
- Reduce heat to medium and add carrot, zucchini and garlic to pan. Cook for 3-5 minutes or until just softened. Add to plate with chicken.
- Add 1 tsp oil to pan and add peach quarters. Season well and cook for 1-2 minutes or until browned and warm.
- Combine remaining oil, vinegar, honey and chilli in a bowl. Place salad greens on a platter, pout over chilli dressing and toss to combine. Top with chicken, cooked vegetables, peaches and feta. Serve with bread.
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