Grilled Peach, Chicken & Feta Salad

Ingredients

400g Pack of Mini Chicken Fillets
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 of Herb Salad
100g Feta Cheese, crumbled

Method

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.
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.
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.

Recipe from Good Food magazine, August 2012