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.
Ingredients
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
Method
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.
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.
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.
Meanwhile, quickly grill or barbecue the peach wedges until they are slightly charred.
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.