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Shredded chicken and peach salad

Shredded chicken and peach salad

shredded-chicken-and-peach-salad

4 serves

5 m

20 m

Ingredients

  • 400 g lean chicken breast, halved horizontally
  • 3 tablespoons olive oil
  • 2 peaches, quartered and stone removed
  • 2 zucchinis, cut into rounds
  • 2 bunches asparagus
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 100 g rocket
  • 1 red onion, thinly sliced
  • 40 g walnuts, roughly chopped

Method

Step 1

Heat a char-grill or barbecue to high. Brush chicken with 2 tablespoons of oil and grill, turning occasionally until cooked through (10-12 minutes), remove from pan.

Step 2

Add peach halves and zucchini rounds to the pan and cook for 1 minute each side or until lightly charred.

Step 3

Once chicken cools tear into shreds. Set aside.

Step 4

Cook asparagus in a saucepan of boiling water for 2-3 minutes or untiltender. Drain. Refresh under cold running water, drain.

Step 5

To make dressing, whisk 1 tablespoon olive oil, balsamic vinegar, and honey in a bowl.

Step 6

Arrange rocket, onion, asparagus, peach, zucchini, walnuts and shredded chicken onto a large plate. Drizzle dressing over.

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