Chicken salad with peaches and lemon thyme recipe

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

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  • 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
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  • 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

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