BBQ Chicken and Peach Salad

April 13, 2017

Ingredients

400g Chicken Breast

4 Peaches, stoned and cut into quarters

4 tsp Red wine vinegar

1 tbsp Honey

1 Red chilli, finely chopped

100g Rocket

100g Danish feta cheese, crumbled

Extra virgin olive oil

Vegetable oil

Murray River Pink Salt

Freshly cracked black pepper

Method

Pre-heat the BBQ to hot.
To make the dressing, in a small bowl add 3 tbls olive oil, vinegar, honey and chilli, season to taste, then set aside.
Season and vegetable oil the chicken breast, place the chicken on the BBQ grill, cook for 4 minutes and then turn over and cook for another 2 minutes, remove from the BBQ grill and place on the BBQ resting rack and rest with the hood closed for 6 minutes.
Next toss the peach slices in ½ tbsp vegetable oil and some ground black pepper. Place on the BBQ grill on their cut sides and cook for 1-2 mins each side or until caramelised and warm
In a bowl dress the rocket, and arrange on a serving platter, along with peaches and chicken breast, sprinkle with feta and drizzle with any remaining dressing.