Grilled Chicken & Peach Salad with Crumbled Fetta & Walnuts

While in the bag, hit chicken breast with a mallet or rolling pin to flatten it to 1¹⁄₂ cm thickness. Remove from bag, pat dry, season with salt. Cut peach into 8 wedges. Thinly slice ¹⁄₂ the red chilli. Roughly chop walnuts. Trim green beans, cut in half and blanch them in boiling water for 3 minutes, then place in iced water for 5 minutes and drain.

Tip! Remove seeds from chilli if you would prefer less heat.

Heat a pan or grill on medium heat. Once hot, add a splash of oil and cook the chicken for 4 - 5 minutes per side until cooked through. Once cooked, cover chicken and set aside to rest.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine 1 Tbsp olive oil, sherry vinegar honey mix and chilli (add chilli to taste).

Tip! You can leave the chilli out if you would prefer, and just add to taste on the final salad. Use extra virgin olive oil if you have it.

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

Tip! Do not over-crowd the pan, cook in batches if necessary.

Slice chicken into 1-2 cm slices. Add mixed lettuce and green beans to the serving bowl with viniagrette and toss well to combine. Arrange the chicken and peach slices on top. Crumble over the fetta cheese, then walnuts and extra chilli if you wish. Enjoy!

While in the bag, hit chicken breast with a mallet or rolling pin to flatten it to 1¹⁄₂ cm thickness. Remove from bag, pat dry, season with salt. Cut peach into 8 wedges. Thinly slice ¹⁄₂ the red chilli. Roughly chop walnuts. Trim green beans, cut in half and blanch them in boiling water for 3 minutes, then place in iced water for 5 minutes and drain.

Tip! Remove seeds from chilli if you would prefer less heat.

Heat a pan or grill on medium heat. Once hot, add a splash of oil and cook the chicken for 4 - 5 minutes per side until cooked through. Once cooked, cover chicken and set aside to rest.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine 1 Tbsp olive oil, sherry vinegar honey mix and chilli (add chilli to taste).

Tip! You can leave the chilli out if you would prefer, and just add to taste on the final salad. Use extra virgin olive oil if you have it.

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

Tip! Do not over-crowd the pan, cook in batches if necessary.

Slice chicken into 1-2 cm slices. Add mixed lettuce and green beans to the serving bowl with viniagrette and toss well to combine. Arrange the chicken and peach slices on top. Crumble over the fetta cheese, then walnuts and extra chilli if you wish. Enjoy!