Preparation and cooking time
- Prep:10 mins
- Cook:12 mins
- Serves 4
Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing
- 400g pack mini chicken fillet
- 3 tbsp olive oil
- 4 ripe peaches , stoned and cut into quarters
- 4 tsp sherry vinegar
- 1 tbsp clear honey
- 1 red chilli , finely chopped
- 110g bag herb salad
- 100g feta cheese , crumbled
- STEP 1
Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
- STEP 2
Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
- STEP 3
Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.