Grilled chicken, peach and avocado salad

AT A GLANCE

  • Serves 4 people

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.

  • 2 (400 gm) skinless chicken breasts
  • 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 (¼ cup) lemon juice
  • 100 ml extra-virgin olive oil, plus extra to serve
01   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.
02   For basil dressing, process ingredients in a blender until just smooth, then season to taste.
03   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.

Topics:

AVOCADO, SALAD, HEALTHY, CHICKEN, PEACHES, PEACHES, GRILLED CHICKEN, BASIL, AVOCADO, MODERN AUSTRALIAN

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES

FEATURED IN

Feb 2017

Feb 2017

View Full Site