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


  • 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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  1. 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.

  2. 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.

  3. 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.

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