Griddled chicken salad recipe with peaches and almonds
A chicken salad recipe is a go-to staple when you’re looking for a healthy, light lunch. That being said, it’s easy to get stuck in a rut with using the same old ingredients.
Swap up your plain chicken and lettuce leaves for something a little more flavoursome. Here, we include a delicious marinade to add to the chicken. Made with honey, garlic, chilli flakes and soya sauce, it’s super simple way to bring more flavour to your meat dishes.
Delicious peaches give a burst of summery flavour to this chicken salad recipe. These juicy fruits come into their own in the summer months. They’re full of fibre that will feed your good gut bugs and a number of vitamins, including vitamin C – super useful for supporting our immune system.
Finish off your salad with a sprinkling of almonds. Almonds are a fabulous source of several nutrients essential to health and wellbeing. They’re high in protein and rich in healthy fats that can help reduce the risk of heart disease. Almonds are also rich in antioxidants to protect against free radical damage.
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- 3 chicken breasts
- 3 ripe peaches
- 200g mixed salad leaves
- 40g flaked almonds
- Sea salt and black pepper
For the marinade
- 2 tbsp olive oil
- 1 tbsp honey
- 3 cloves garlic, chopped
- 1 tsp chilli flakes
- 2 tbsp soya sauce
For the dressing
- 1/2 lemon, juice
- 1 tbsp sesame oil
- Flatten the chicken breasts with a rolling pin until just over 1cm thick. Then marinade the chicken in the oil, honey, garlic, chilli flakes and soy sauce, and leave for 30 minutes.
- In the meantime, slice the peaches into segments and put them into a bowl with a drizzle of olive oil and a grind of black pepper. Gently toss to coat evenly.
- Make the dressing in a separate bowl by mixing lemon juice, sesame oil and salt and pepper.
- Toss the salad leaves in the dressing and arrange on a plate or bowl. Toast the almonds in a pan and leave to one side. Place the peaches on a hot griddle for one or two minutes each side to pick up a bit of colour. Place around a serving plate and leave to cool.
- Griddle the chicken breasts for approximately four minutes on each side until cooked but still juicy. Remove from the heat and place on a chopping board, covered in foil, to rest for five minutes. Then carve into thin strips, cutting across the stripes from the griddle pan.
- Place the chicken strips in the centre of the serving plate, drizzling over any juices left over from resting the meat. Sprinkle over the toasted flaked almonds.