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Summer chicken and peach salad
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Summer chicken and peach salad

Automatically translated from Dutch using AI.

A light, fruity salad with juicy peaches, seasoned chicken breast and a touch of Tuscan sauce. Perfect for a summer lunch or dinner.

Total time
45 min
Ingredients
10

NL

0

Ingredients

  • 150 g mixed salad leaves with rocket
  • 4 chicken breasts (seasoned to taste)
  • 4 peaches (cut into pieces)
  • 4 small tomatoes (cut into wedges)
  • 1 red onion (thinly sliced)
  • 2 tbsp balsamic glaze (to taste)
  • 4 tbsp Tuscan sauce (to taste)
  • 4 radishes (thinly sliced)
  • salt (to taste)
  • pepper (to taste)

Steps

  1. Grill the seasoned chicken breasts over a medium heat until golden on each side, then cook in the oven for no more than 25–30 minutes until done. Cover with aluminium foil to prevent drying out.
  2. Arrange the salad leaves, peach pieces, tomatoes, red onion and radishes on each plate.
  3. Drizzle balsamic glaze across the plates from left to right.
  4. Dot Tuscan sauce around each plate.
  5. Slice the cooked chicken and place it in the centre.
  6. Enjoy!

Variations Add cheese: Enrich your salad with some creamy goat’s cheese or feta for a mellow, flavourful touch. Nuts for texture: Add walnuts, or choose another type of nut, to give the salad a crunchy dimension. Vary the fruit: Try nectarines instead of peaches for similar sweetness with a slightly firmer texture. Grill the peaches: For a deeper flavour and a surprisingly warm element, grill the peaches before adding them to the salad.