Summer chicken and peach salad
Serves: 6
Prep time: 30 mins Total time: 
Recipe photograph by Laura Edwards
Summer chicken and peach salad
This perfect summer salad is packed with flavour from juicy peaches
Serves: 6
Prep time: 30 mins Total time: 
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Nutritional information (per serving)
Calories
392Kcal
Fat
18gr
Saturates
3gr
Carbs
24gr
Sugars
11gr
Fibre
5gr
Protein
31gr
Salt
0.2gr
Ingredients
- 150g dried quinoa
- 3 tbsp olive oil
- 4 skinless boneless chicken breasts
- zest and juice of 1½ lemons
- 3 small just-ripe peaches, stones removed
- 2 x just-ripe avocados, stones removed
- 150g baby leaf spinach
- 1 x 30g pack mint, leaves only
- 1 tbsp clear honey
- 40g pistachios, toasted and chopped
Step by step
- Cook the quinoa in a saucepan of salted boiling water for 12 minutes. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large frying pan. Use a rolling pin to flatten the chicken to an even thickness. Season and toss with the lemon zest and half the juice. Fry the chicken for 10-15 minutes over a high heat, or until cooked through. Lift out onto a plate and leave to cool.
- Slice the peaches and avocado, then add to a serving bowl with the quinoa, baby leaf spinach, half the mint leaves and chicken. Season.
- For the dressing, mix together the remaining lemon juice, 2 tablespoons of olive oil, honey and 2 tablespoons of chopped mint with some salt and pepper. To serve, drizzle the dressing over the salad and sprinkle with the toasted pistachios and remaining mint.
