Chicken salad with peaches and lemon thyme recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 188 calories / serving
  • Healthy
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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.

  • 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
  • Energy 800kj 188kcal 9%
  • Fat 9g 12%
  • Saturates 1g 7%
  • Sugars 5g 5%
  • Salt 0.4g 7%

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


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