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Salad of Griddled Chicken, Peach & Crumbled Feta

Griddled Chicken, Peach & Crumbled Feta Salad

  • 20 mins
  • 30 mins
  • easy
  • 2-4
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 4 x Chicken Breasts skinless/boneless
  • 1 tsp. Vegetable oil
  • 100g Cooked black rice
  • 2 x Ripe peaches cut into wedges
  • 80 g Feta cheese crumbled
  • 1 x Small sweetheart cabbage Finely Shredded
  • Small bunch coriander, roughly chopped
  • for dressing
  • 50 ml Vegetable oil
  • 1 x red Chile, without seeds, finely chopped
  • 1 x Lime juiced
  • 1 x tbls. White miso
  • 1 x tbls. Soy sauce
  • 1 x tbls. Rice vinegar
  • 1 x tsp. Toasted sesame oil
  • 1 x tbls. Toasted sesame seeds
  • 1 x tsp. Finely diced ginger or ginger paste
Shop our Chicken Breasts

Method

Method for dressing

  1. Whisk all the ingredients together for the dressing & leave to one side

Method for salad

  1. Pre heat the oven to 200°C/180°C fan
  2. Heat a griddle pan with a little oil & then sear the chicken on both sides until golden. Then place into the oven for 15 minutes until the chicken is fully cooked through, remove & keep warm
  3. Scatter the black rice over the base of the serving plates
  4. Toss the cabbage in ¾ of the dressing then scatter this over the rice
  5. Next top with peaches, crumbled feta & coriander
  6. Slice the chicken across the breast into 3mm slices & divide between the plates
  7. Finally drizzle over the remaining dressing & serve straight away

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