Fetta & Chicken Salad
with Charred Peaches & Almonds
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Snacking Tomatoes
330 g
Chicken Breast
1 packet
Green Beans
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Mixed Salad Leaves
1
Peach
1 packet
Fetta Cheese
Cooking Steps
Slice the peach into 1cm wedges. Trim the green beans then slice into thirds. Cut the cherry tomatoes in half. Pound the chicken breast 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. Set aside.
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.
Thinly slice the chicken. Divide the salad between bowls and top with the remaining peaches and fetta. Top with the sliced chicken.
