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    You are in: Home / Recipes / Balsamic Chicken and Peach Salad Recipe
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    Balsamic Chicken and Peach Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    MarieRynr's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the grill to medium and line the rack with foil.
    2. 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. 3
      Add the chicken breasts and turn them in the dressing until they are well coated.
    4. 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. 5
      Halve the peaches, remove the stones and slice fairly thickly.
    6. 6
      Spread the spinach leaves over a serving platter.
    7. 7
      Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves.
    8. 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. 9
      Drizzle over the salad and serve.

    Ratings & Reviews:

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    Nutritional Facts for Balsamic Chicken and Peach Salad

    Serving Size: 1 (261 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.8
     
    Calories from Fat 122
    45%
    Total Fat 13.6 g
    20%
    Saturated Fat 2.1 g
    10%
    Cholesterol 75.5 mg
    25%
    Sodium 162.2 mg
    6%
    Total Carbohydrate 10.1 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 7.6 g
    30%
    Protein 27.2 g
    54%

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