Chicken salad with peaches and lemon thyme recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 188 calories / serving
  • Healthy
Add this recipe to your binder.
083116 HERO

Rub the chicken breasts with the olive oil and season generously. Heat a frying pan over a moderate heat until hot. Pan-fry the chicken breasts for 10-12 minutes, turning occasionally until golden brown in colour and firm yet slightly springy to the touch. Cut into a thick portion and check that it is cooked through, with no pink showing. Remove from the frying pan once cooked and leave to rest for a minute.

Shred using two forks, then arrange in 4 serving bowls. Add the peach wedges and lemon thyme sprigs before sprinkling over some of the thinly sliced red onion. Season with a little more black pepper before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

Email recipe details
Print recipe
  • Ingredients

  • 40ml olive oil
  • 2 large skinless chicken breasts
  • 2 ripe peaches, de-stoned and cut into thin wedges
  • ½ red onion, finely sliced
  • 10g lemon thyme sprigs
  • salt
  • pepper
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 798kj 188kcal 9%
  • Fat 8.6g 12%
  • Saturates 1.4g 7%
  • Sugars 4.6g 5%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 5.3g Protein 28.1g Fibre 1.3g


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.