Balsamic Chicken And Peach Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• salt and pepper
• 4 boneless skinless chicken breasts
• 2 ripe peaches
• 4 ounces baby spinach leaves
• 1 cup loosely packed basil leaves

Recipe

• 1 preheat the grill to medium and line the rack with foil.
• 2 measure 1 tbs of the vinegar into a shallow dish with 1 tbs olive oil and a good shake of salt and pepper.
• 3 add the chicken breasts and turn them in the dressing until they are well coated.
• 4 put the chicken in one layer on teh foil-lined rack and grill for 10 to 12 minutes, then turn them and grill for a further 10 to 12 minutes until the chicken is cooked through, glossy and deep brown in colour.
• 5 halve the peaches, remove the stones and slice fairly thickly.
• 6 spread the spinach leaves over a serving platter.
• 7 slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves.
• 8 shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 tbs olive oil and some salt and pepper.
• 9 drizzle over the salad and serve.