Fetta & Chicken Salad

Name: Fetta & Chicken Salad with Charred Peaches & Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 unit yellow peaches; 1 bag green beans; 1 punnet cherry tomatoes; 1 packet chicken breast; 1 tbs plain flour (or gluten-free plain flour); 1 packet roasted almonds; 1 tbs balsamic vinegar; 1 tsp honey; 1 bag mixed salad leaves; 1 block fetta cheese

with Charred Peaches & Almonds

4.0

(282)

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Say hello to a new salad that will quickly turn into a seasonal favourite. Bringing together the best of summer, this dish combines fresh greens, juicy cherry tomatoes and creamy fetta with an extra-special star ingredient – sweet caramelised peaches. With golden chicken breast and crunchy almonds, this meal will show you salads in a whole new light.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Gluten

•Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

yellow peaches

1 bag

green beans

1 punnet

cherry tomatoes

1 packet

chicken breast

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 bag

mixed salad leaves

1 block

fetta cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

plain flour (or gluten-free plain flour)

(Contains: Gluten;)

1 tbs

balsamic vinegar

1 tsp

honey

Nutritional Values

per serving

Calories2380 kcal

Fat32.9 g

of which saturates8.9 g

Carbohydrate16.5 g

of which sugars11.2 g

Protein48.3 g

Sodium397 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Cling Wrap

•Knife

•Large Bowl

•Rolling Pin

•Large Non-Stick Pan

•Plate

Cooking Steps

Slice the yellow peach into 1cm wedges. Trim the green beans then slice into thirds. Cut the cherry tomatoes in half. Place the chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until 1cm thick. In a large bowl, combine the plain flour with a generous pinch of salt and pepper.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the peach slices in a single layer and cook for 3-5 minutes on each side, or until golden. Transfer to a plate.

Add the chicken to the seasoned flour and toss to coat. Return the pan to a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and cook for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a plate to rest.

Return the pan to a medium-high heat with a drizzle of olive oil, if needed. Add the green beans and roasted almonds and cook for 3 minutes, or until the beans are tender. Set aside.

While the beans are cooking, combine the balsamic vinegar, honey and olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) in a large bowl with a pinch of salt and pepper. Add the mixed salad leaves, cherry tomatoes, green beans, roasted almonds, 1/2 the peaches and crumble in 1/2 the fetta. Toss the salad together.