Grilled Peach and Honey Chimichurri Chicken Salad
Get ready to cook
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.
1kg mini chicken breast fillets
200g Cuban Chimichurri
10 ripe peaches, quartered
250g mixed leaf salad
15g torn mint leaves
15g chopped coriander
200g crumbled feta cheese
100g Cuban Chimichurri
150g orange juice