Grilled Peach and Honey Chimichurri Chicken Salad

Get ready to cook

Method:

1. Toss chicken in Cuban Chimichurri and honey. Leave to marinate for at least 30mins. Pan griddle for 3-4mins on each side or until cooked. Set aside.

2. Toss peaches in a little oil and sear for 1-2mins on each cut side. Set aside.

3. Prepare dressing by combining Cuban Chimichurri, honey and orange juice. Toss salad leaves and herbs in dressing.

4. Place salad on plate. Top with grilled chicken and crumbled feta. Serve.

Ingredients:

Chicken

1kg mini chicken breast fillets

200g Cuban Chimichurri

15g honey

 

Salad

10 ripe peaches, quartered

250g mixed leaf salad

15g torn mint leaves

15g chopped coriander

200g crumbled feta cheese

 

Dressing

100g Cuban Chimichurri

15g honey

150g orange juice

About this dish

10 Portions

2 Medium

Serves:

Cuban Chimichurri

Chilli Rating:

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