HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFetta & Chicken Salad
Fetta & Chicken Salad

Fetta & Chicken Salad

with Charred Peaches & Almonds

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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 CoeliacsNaturally Gluten-Free
Allergens:GlutenTree NutsMilk

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

yellow peaches

1 bag

green beans

1 punnet

cherry tomatoes

1 packet

chicken breast

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

mixed salad leaves

1 block

fetta cheese


Not included in your delivery

olive oil

1 tbs

plain flour (or gluten-free plain flour)


1 tbs

balsamic vinegar

1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2380 kJ
Fat32.9 g
of which saturates8.9 g
Carbohydrate16.5 g
of which sugars11.2 g
Dietary Fibre0 g
Protein48.3 g
Cholesterol0 mg
Sodium397 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Cling Wrap
Large Bowl
Rolling Pin
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.