Roast chicken and grilled peach salad

Spice up your salad with this beautiful roast chicken and grilled peaches.
Grilled chicken and peach salad recipe

Recipe from: November 12, 2012
Preparation time: 10 min
Cooking time: 10 min


  • 1
    large ripe peach
  • 1/2
    pre-cooked, rotisserie chicken
  • 1/2
    brown sugar
  • 50
    fresh rocket leaves, rinsed
  • 1
    round feta, or 1/2 roll goats cheese, crumbled
  • 2
    chopped pecan nuts
  • Lemon-Mustard Dressing
  • 1
    dijon mustard
  • 1
  • 1
    olive oil
  • 1
    lemon juice
Servings: Change Serving


Preheat your oven to the grill setting. Cut around the circumference of your peach and then twist the two halves to separate.

Remove the stone and cut each half into 4 slices. Place in an ovenproof dish and sprinkle with 1/2 tsp brown sugar. Then, grill for 7-8 minutes or until golden.

Carve your chicken and discard any fat and skin for a healthier option.

Prepare your salad bowls with a handful of rinsed rocket, then top with the chicken, peaches, feta, pecan nuts and drizzle over your dressing just before serving.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


Read more on: recipe  |  summer  |  chicken  |  salad  |  fruit

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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