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Shredded chicken and peach salad
- 400g 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
- 100g rocket
- 1 red onion, thinly sliced
- 40g walnuts, roughly chopped
- 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.
- Add peach halves and zucchini rounds to the pan and cook for 1 minute each side or until lightly charred.
- Once chicken cools tear into shreds. Set aside.
- Cook asparagus in a saucepan of boiling water for 2-3 minutes or untiltender. Drain. Refresh under cold running water, drain.
- To make dressing, whisk 1 tablespoon olive oil, balsamic vinegar, and honey in a bowl.
- Arrange rocket, onion, asparagus, peach, zucchini, walnuts and shredded chicken onto a large plate. Drizzle dressing over.
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