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.
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roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
mixed salad leaves
plain flour (or gluten-free plain flour)(ContainsGluten)
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.
Thinly slice the chicken. Divide the salad between bowls and top with the remaining peaches and fetta. Top with the sliced chicken.