Grilled chicken, peach and avocado salad

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it's left to stand for an hour or two.

You'll need

2 (400 gm) skinless chicken breasts Grapeseed oil, for brushing 2 peaches, cut into wedges 1 oak leaf lettuce, torn 1 large avocado, cut into thin wedges ½ Spanish onion, thinly sliced   Basil dressing 1 cup (firmly packed) basil leaves, plus extra to serve 1 garlic clove, crushed 60 ml (¼ cup) lemon juice 100 ml extra-virgin olive oil, plus extra to serve


  • 01
  • Heat a char-grill or barbecue to high. Brush chicken with oil and grill, turning occasionally, until cooked through (12-15 minutes). Cool briefly (5 minutes), then thickly slice or tear into shreds.
  • 02
  • For basil dressing, process ingredients in a blender until just smooth, then season to taste.
  • 03
  • Combine remaining ingredients in a bowl. Add chicken and a little dressing, toss gently to combine and season to taste. Divide salad among bowls, drizzle with extra dressing and olive oil, scatter with basil leaves and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2017

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