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
2 (400 gm)skinless chicken breastsGrapeseed oil, for brushing2peaches, cut into wedges1oak leaf lettuce, torn1large avocado, cut into thin wedges ½Spanish onion, thinly slicedBasil dressing1 cup (firmly packed) basil leaves, plus extra to serve1garlic clove, crushed60 ml (¼ cup)lemon juice100 mlextra-virgin olive oil, plus extra to serve
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.
For basil dressing, process ingredients in a blender until just smooth, then season to taste.
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.