Chicken, Peach and Feta Salad Make the most of summer fruit with this easy to prepare, low GI, protein rich, high fibre salad. Dinner Lunch Print this recipe Details Serves: 2Number of ingredients: 10To prep: 15 minutesTo cook: 12-16 minutesDifficulty: Easy Nutrition per servingKilojoules: 1688Calories: 404Protein: 37gFat: 19.1gSaturated Fat: 5g Carbohydrates: 17.3gCarbohydrates per 100g: 3.4gFibre: 7.23gSodium: 290mgPotassium: 1269mg Ingredients 250 g skinless chicken breast fillets 2 fresh peaches, cut into wedges 3 cups spinach or salad leaves ½ small cucumber, sliced 150 g cherry tomatoes, halved 40 g reduced-fat feta, crumbled 2 tablespoons flaked almonds 1 tablespoon extra-virgin olive oil 1 tablespoon balsamic vinegar Black pepper, to taste Method Heat a non-stick frying pan or barbecue. Cook chicken for approximately 6-8 minutes each side, or until cooked through. Set aside to rest, then slice. Lightly grill the peach wedges for 1–2 minutes on each side until lightly caramelised. Combine spinach/salad leaves, cucumber and tomatoes on a serving platter. Top with sliced chicken, peaches, feta and almonds. Drizzle with olive oil and balsamic vinegar and season with black pepper.
