Grilled Chicken & Peach Salad with Crumbled Fetta & Walnuts

Prepare Ingredients:

Whilst still in bag, hit chicken with a rolling pin or pan to flatten it out to 1¹⁄₂ cm thickness. Remove from bag, pat dry and season with salt. Cut each peach into about 8 wedges. Thinly slice ¹⁄₂ the chili. De-string snow peas and cut in half on a slight angle. Roughly chop walnuts.

Grill Chicken:

Heat a 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 1 TBS 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, or to you liking. Add lettuce mix and snow peas to the salad bowl with viniagrette and toss well to combine. Arrange the chicken and peach slices on top and scatter with the fetta, crumbling as you add, walnuts and chili if you wish. Enjoy!