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Grilled Peach and Honey Chimichurri Chicken Salad
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Method:
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.
Ingredients:
Chicken
1kg mini chicken breast fillets
200g Cuban Chimichurri
15g honey
Salad
10 ripe peaches, quartered
250g mixed leaf salad
15g torn mint leaves
15g chopped coriander
200g crumbled feta cheese
Dressing
100g Cuban Chimichurri
15g honey
150g orange juice
About this dish


10 Portions
2 Medium

Serves:
Cuban Chimichurri
Chilli Rating:
Product:
Photo Credit: kimberly Vardeman - creative commons
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