Total Time
35mins
Prep 25 mins
Cook 10 mins

A summery salad that's ready to be enjoyed warm or at room temperature at a moment's notice. Low-fat, yet full of flavour.

Ingredients Nutrition

Directions

  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.