Nidderdale Chicken Breast with Mint and Peach Salad

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
chicken and mint salad

Ingredients

  • 4 x Nidderdale chicken breasts (skin on)
  • 1 x Large handful of mint leaves
  • 35 Basil leaves
  • 4 x Large handfuls if watercress
  • Olive oil
  • 2 x Red or orange peppers
  • 4 x Peaches
  • dressing
  • 3 Tablespoons of lime juice
  • 3 Tablespoons of fish sauce
  • 2 Teaspoons of caster sugar
  • 1 x Small hot chilli
  • 4 x Spring onions
  1. Pre-heat the oven at 200 degrees.
  2. Put the chicken breasts in a small roasting tin, rub with olive oil and season generously with salt and black pepper.
  3. Roast for 20 minutes or until golden and cooked right through.
  4. Remove from oven and leave to rest for ten minutes.
  5. Make the dressing: put the lime juice and fish sauce into a bowl and stir in the caster sugar.
  6. Finely chop the chilli and add to the bowl.
  7. Trim and finely slice the spring onions, add them to the dressing, mix and set aside.
  8. Halve the peppers and de-seed and slice finely into strips.
  9. Slice the peach in half, remove the stone and slice the peaches into thick slices.
  10. Keep the mint and the basil whole and add put them into a bowl with the peaches and peppers.
  11. Shred the chicken and skin finely.
  12. Toss all the ingredients together with the dressing, leave for five minutes, then serve.