Minty griddled chicken & peach salad

This colourful salad supplies lean protein and is packed with nutrients including vitamins C and E. It's also low-calorie and provides all 5 of your 5-a-day

Prep:10 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 512
fat 18g
saturates 3g
carbs 36g
sugars 17g
fibre 13g
protein 44g
salt 0.2g

Ingredients

1 lime, zested and juiced
1 tbsp rapeseed oil
2 tbsp mint, finely chopped, plus a few leaves to serve
1 garlic clove, finely grated
2 skinless chicken breast fillets (300g)
160g fine beans, trimmed and halved
2 peaches (200g), each cut into 8 thick wedges
1 red onion, cut into wedges
1 large Little Gem lettuce (165g), roughly shredded
½ x 60g pack rocket
1 small avocado, stoned and sliced
240g cooked new potatoes

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Method

Mix the lime zest and juice, oil and mint, then put half in a bowl with the garlic. Thickly slice the chicken at a slight angle, add to the garlic mixture and toss together with plenty of black pepper.
Cook the beans in a pan of water for 3-4 mins until just tender. Meanwhile, griddle the chicken and onion for a few mins each side until cooked and tender. Transfer to a plate, then quickly griddle the peaches. If you don’t have a griddle pan, use a non-stick frying pan with a drop of oil.
Toss the warm beans and onion in the remaining mint mixture, and pile onto a platter or into individual shallow bowls with the lettuce and rocket. Top with the avocado, peaches and chicken and scatter over the mint. Serve with the potatoes while still warm.