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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.

By Lisa Featherby
  • Serves 4
  • 15 mins preparation
  • 15 mins cooking plus cooling

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.

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.