Serving size: Serves 4
Cooking time: Less than 60 minutes
Special options: Diabetic, Gluten free, Lactose free, Low Carb, Low cholesterol, Low fat

Chicken salad with peaches

From the February 2007 issue of Australian House and Garden magazine. Subscribe.

INGREDIENTS

½ red onion, thinly sliced
2 tablespoons red-wine vinegar
750g chicken breast fillets with skin on
4 cups mesclun
2 peaches, halved and stoned
1 avocado, stoned, peeled and cut into wedges

Marinade
1½ tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil

Dressing
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
2 green onions, finely chopped
1 brown shallot, finely chopped

METHOD

Combine onion and vinegar in a small bowl and toss well. Let stand for 20 minutes.

Meanwhile, make marinade. Combine lime juice with a good pinch of salt and pepper in a bowl; whisk until salt has dissolved. Add oil and whisk until well-combined. Add chicken, turn several times to coat and marinate for 30 minutes, turning from time to time.

Preheat a barbecue or griller.

To make the dressing, combine vinegar and mustard in a bowl, add salt and pepper and whisk until salt has dissolved. Add oil gradually, whisking until mixture thickens. Stir in the green onions and shallot.

Remove the chicken from marinade and grill for about 5 minutes each side, until cooked. Slice diagonally. Grill peaches for about 2 minutes each side.

Toss the mesclun with half of the dressing in a bowl, then place the leaves on a serving platter. Drain the onion. Arrange chicken, peaches, onion and avocado on top of mesclun and drizzle with remaining dressing.