Grilled Chicken and Peach Salad with Crumbled Fetta

Prepare Ingredients:

Wash the fresh produce. Whilst still in bag, hit chicken with a rolling pin or pan to flatten it out to 1½ cm thickness. Remove from bag, pat dry and season with salt. Cut each peach into about 8 wedges. Thinly slice ½ the chili remove seeds if you don't like heat.

Grill Chicken:

Heat a large oiled pan on medium heat. Once hot, cook the chicken for 4-5 minutes per side until cooked through. Once done set chicken aside to rest.

Make Vinaigrette:

In the meantime, mix ½ tablespoon olive oil, sherry vinegar, honey and chili add chili to taste.

Grill Peach:

In the same pan used to cook the chicken, while on medium heat, add the peach slices. Grill until tender and charred on the outside, about 2 minutes per side. Set aside to cool.

You Plate It:

Slice chicken into 1-2 cm slices reserve juices. Put lettuce mix in a serving bowl or platter and toss with vinaigrette. Arrange the chicken and peach slices on top and scatter with the fetta, crumbling as you add. Drizzle with resting juices from chicken.