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.

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.

Styling by Lisa Featherby

Styling by Aimee Jones