BALSAMIC CHICKEN & PEACH SALAD

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Balsamic chicken & peach salad image

Low-fat yet full of flavour

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 35m

Number Of Ingredients 5

2 tbsp balsamic vinegar
4 skinless, boneless chicken breasts fillets (about 500g/1lb 2oz total weight)
2 ripe peaches
100g baby spinach leaves
handful basil leaves

Steps:

  • Preheat the grill to medium and line the rack with foil. Measure 1 tbsp of the vinegar into a shallow dish with 1 tbsp olive oil and a good shake of salt and pepper. Add the chicken fillets and turn them in the dressing until they are well coated. Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in colour.
  • Halve the peaches, remove the stones and slice fairly thickly. Spread the spinach leaves over a serving platter. Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves. Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 tbsp olive oil and some salt and pepper. Drizzle over the salad and serve.

Nutrition Facts : Calories 162 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.28 milligram of sodium

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