Name: Grilled chicken, peach and avocado salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 skinless chicken breasts (400 gm); 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 lemon juice (¼ cup); 100 ml extra-virgin olive oil, plus extra to serve

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.

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

2 skinless chicken breasts (400 gm)

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 lemon juice (¼ cup)

100 ml extra-virgin olive oil, plus extra to serve

Method

Main

1.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.

2.For basil dressing, process ingredients in a blender until just smooth, then season to taste.

3.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.

Recipe / styling by Lisa Featherby

Styling by Aimee Jones

Ingredients

Method

Main

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