Chicken and Peaches Salad
2 servings
20 minutes
Chicken and peach salad is an amazing combination of flavors that captivates with its tenderness and originality. Inspired by European cuisine, this salad balances the sweetness of peaches with the juiciness of chicken fillet and the freshness of basil. Marinated in a fragrant mix of sauces and spices, the meat acquires a rich flavor, while pine nuts add an exquisite texture. Bright cherry tomatoes and salad leaves enliven the dish, creating a harmony of colors and tastes. Perfect as a light dinner or festive treat, it surprises with its unusual combination of ingredients and leaves a pleasant aftertaste. This salad is a true anthem to culinary inspiration!
1
Cut the chicken fillet into slices.
- Chicken breast fillet: 120 g
2
Take a container that is convenient for making the chicken marinade. Add orange pepper to it. Add mustard, honey, oyster, and soy sauces. Mix the mixture well.
- Orange bell pepper: 10 g
- Dijon mustard: 10 g
- Honey: 10 g
- Oyster sauce: 1 teaspoon
- Soy sauce: 10 ml
3
Marinate the chicken in the prepared mixture for 7 minutes. While the chicken is marinating, you can complete the following steps.
- Chicken breast fillet: 120 g
4
Wash and dry the lettuce and basil leaves. Tear the lettuce by hand and chop the basil leaves finely. Leave a few leaves for garnishing the salad.
- Mixed salad leaves: 80 g
- Basil: 20 g
5
Cut the peaches into cubes and place them in a bowl with the salad leaves.
- Canned peaches: 80 g
6
Mix basil with olive oil and dress the salad with it.
- Basil: 20 g
- Olive oil: 10 ml
7
Cut the cherry tomatoes into 2 or 4 pieces.
- Cherry tomatoes: 8 pieces
8
Heat olive oil in a pan and fry the chicken fillet on high heat for 4 minutes, stirring and flipping occasionally. Note that the marinade may burn, which is not a problem. Depending on the size of the pieces, the chicken may need different cooking times. Ensure that your chicken is fully cooked and not raw in the middle.
- Olive oil: 10 ml
- Chicken breast fillet: 120 g
9
Place the cooked chicken fillet on a paper towel to remove excess fat.
10
Place the lettuce leaves with peaches in a pile on a plate, then top with tomatoes and slices of chicken.
11
Sprinkle the salad with pine nuts, garnish with basil leaves, and serve at the table.
- Pine nuts: 10 g
- Basil: 20 g
