Grilled Peach and Chicken Salad

How to make Grilled Peach and Chicken Salad

Prep Time: 10 minutes        |        Cook Time: 25 minutes        |        Serves: 4

Ingredients

• 1kg free range chicken thighs, trimmed
• 2 cloves garlic
• 2 tbsp The Olive Tree olive oil
• 2 tbsp Bramwells honey
• 2 peaches, stoned and sliced
• ½ cup picked basil leaves
• 120g The Fresh Salad Co mixed salad leaves
• 1 punnet cherry tomatoes, halved
• ¼ cup Oh So Natural Wholefoods walnuts, roasted

Dressing:

• 60ml The Olive Tree extra virgin olive oil
• 2 tbsp Oh So Natural Organic apple cider vinegar
• 2 tbsp Brookdale maple syrup

Method

1. Marinate chicken thighs in garlic, olive oil and honey. Heat a bbq grill or chargrill pan to medium-high heat and cook thighs for 10-15 minutes until golden. Cover with a lid and reduce heat to medium-low, then cook for 15 minutes until caramelised and tender. Remove and set aside.
2. Add peaches to the grill and char for 1-2 minutes, until marked.
3. Meanwhile, combine dressing ingredients in a small, screw-top jar. Shake until combined.
4. Slice chicken into thirds and arrange on a platter with peach slices, basil leaves, salad leaves and tomatoes. Crumble over roasted walnuts and drizzle with dressing.