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Balsamic chicken with barbecued peach salad

Serves 4
Prep time: 20 mins
Cooking time: 20 mins

Peaches are the ultimate summer fruit, and chargrilling them helps bring out new levels of flavour. Rich and sweet, they pair beautifully with chicken for a light summer salad the whole family is sure to enjoy.



  • 1 tablespoon Pams Olive Oil
  • 1 garlic clove, crushed
  • Zest and juice of 1 lemon
  • 1 teaspoon smoked paprika
  • 400g skinless chicken breasts
  • 2 peaches, cut into 8 wedges
  • 2 cups rocket leaves
  • 1 avocado, thinly sliced
  • ¼ cup toasted hazelnuts, chopped
  • 2 tablespoons basil leaves

Balsamic dressing:

  • ¼ cup Pams Olive Oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Pams Clover Honey
View the method
  1. To make the balsamic dressing, place the olive oil, balsamic vinegar and honey in a small bowl. Mix well to combine, season to taste with salt and pepper, then set aside.
  2. Place the olive oil, garlic, lemon zest and juice and smoked paprika in a small bowl. Mix well to combine, and season with salt and pepper. Brush the mixture over the chicken.
  3. Heat a chargrill pan or barbecue to medium-high. Grill the chicken, turning occasionally, until it is cooked through. Remove from the heat and allow to rest for 5 minutes, then shred or slice thickly.
  4. Meanwhile, quickly grill or barbecue the peach wedges until they are slightly charred.
  5. Place the rocket, chicken, peaches, avocado and hazelnuts into a salad bowl, or arrange on a serving platter. Drizzle with the dressing and scatter with the basil leaves before serving.
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