Peach chicken salad
A light and refreshing chicken salad suitable to serve as a main meal.
Ingredients
4 single chicken breast fillets, approximately 800g
Light olive oil spray
3 tablespoons balsamic vinegar
400g small new potatoes, quartered
150g low fat plain or Greek yoghurt
1/2 cup of finely chopped shallots
1 small orange zested and juiced
3 medium tomatoes, trimmed, quartered
600g ripe peaches or nectarines, hulled, quartered
1 large telegraph cucumber or 3 small cucumbers, peeled, halved lengthways, chopped
1/3 cup finely chopped fresh mint leaves
200g baby spinach or salad leave
Method
- Bring a large pot of water to the boil. Cook potatoes for 10 minutes or until just cooked. Drain and set aside.
- Lightly grease a large non-stick frying pan with olive oil spray. Heat over medium-high heat. Season both sides of chicken breasts with pepper. Add to the pan and cook for 5 -10 minutes each side or until cooked through.
- Turn up heat to high and pour in balsamic vinegar. Allow to slightly caramalise but not burn. Remove chicken and let sit for 5 minutes before slicing thickly across the grain. Keep juice in pan.
- In a cup combine yoghurt, juice from pan, shallots, orange juice and zest and mix well. Season to taste.
- In a large mixing bowl add tomatoes, peaches, cucumber, mint and potato. Add yoghurt dressing and toss. Now add salad leaves and gently fold in to avoid crushing them.
- Divide salad amongst bowls and top with slices of chicken. (Remember, only the equivalent of 1 small potato and 150g peaches per person to stay within the carbohydrate allowance).