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Balsamic Chicken And Peach Salad

VIEWS 31

Energy (kcal) - 98

Protein (g) - 10

Carbohydrate (g) - 6

Fat (g) - 6

Khyati's Health-O-Meter Says:

This salad contains balsamic vinegar which has health benefits that reduce risks of heart diseases, cancer, and other infectious diseases, even, chicken meets the protein requirement and this salad also has a good amount of fibre coming from peach.

INGREDIENTS:

  • Shredded chicken - 50 g
  • Balsamic vinegar - 2 tsp
  • Black pepper crushed - ½ tsp
  • Ripe peach - 1 no
  • Lettuce leaves - 2 nos 
  • Baby spinach leaves - 50 g
  • Basil leaves - 1 handful
  • Olive oil - 1 tsp
  • Salt - to taste

DIRECTIONS:
Step 1 Preheat the grill to medium and line the rack with foil. Step 2 Measure 2 tsp of the vinegar into a shallow dish with ½ tsp ulive oil and a good shake of salt and pepper. Step 3 Add the chicken and turn them in the dressing until they are well coated.  Step 4 Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in culour. Step 5 Halve the peaches, remove the stones and slice fairly thickly.  Step 6 Spread the spinach & lettuce leaves over a serving platter.  Step 7 Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves.  Step 8 Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, ½ tsp of ulive oil and some salt and pepper. Drizzle over the salad and serve.
  • Recipe Category:
  • Chicken
    Recipe Title:

    Balsamic Chicken And Peach Salad

    Recipe Views:
    31
    Recipe Type:
    Non Veg
    Recipe Kcal:
    98

    Energy
    (kcal)

    10

    Protein
    (g)

    6

    Carbohydrate
    (g)

    6

    Fat
    (g)

    Khyati's
    Health-O-Meter Says:

    This salad contains balsamic vinegar which has health benefits that reduce risks of heart diseases, cancer, and other infectious diseases, even, chicken meets the protein requirement and this salad also has a good amount of fibre coming from peach.

    INGREDIENTS:

    • Shredded chicken - 50 g
    • Balsamic vinegar - 2 tsp
    • Black pepper crushed - ½ tsp
    • Ripe peach - 1 no
    • Lettuce leaves - 2 nos 
    • Baby spinach leaves - 50 g
    • Basil leaves - 1 handful
    • Olive oil - 1 tsp
    • Salt - to taste

    DIRECTIONS:
    Step 1 Preheat the grill to medium and line the rack with foil. Step 2 Measure 2 tsp of the vinegar into a shallow dish with ½ tsp ulive oil and a good shake of salt and pepper. Step 3 Add the chicken and turn them in the dressing until they are well coated.  Step 4 Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in culour. Step 5 Halve the peaches, remove the stones and slice fairly thickly.  Step 6 Spread the spinach & lettuce leaves over a serving platter.  Step 7 Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves.  Step 8 Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, ½ tsp of ulive oil and some salt and pepper. Drizzle over the salad and serve.
    Recipe Title: Balsamic Chicken And Peach Salad
  • Recipe Category: Chicken
  • Recipe Views: 31
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 98 (kcal), Protein 10 (g), Carbohydrate 6 (g), fat 6 (g).





    Khyati's
    Health-O-Meter Says:

    This salad contains balsamic vinegar which has health benefits that reduce risks of heart diseases, cancer, and other infectious diseases, even, chicken meets the protein requirement and this salad also has a good amount of fibre coming from peach.

    INGREDIENTS:

    • Shredded chicken - 50 g
    • Balsamic vinegar - 2 tsp
    • Black pepper crushed - ½ tsp
    • Ripe peach - 1 no
    • Lettuce leaves - 2 nos 
    • Baby spinach leaves - 50 g
    • Basil leaves - 1 handful
    • Olive oil - 1 tsp
    • Salt - to taste

    DIRECTIONS:
    Step 1 Preheat the grill to medium and line the rack with foil. Step 2 Measure 2 tsp of the vinegar into a shallow dish with ½ tsp ulive oil and a good shake of salt and pepper. Step 3 Add the chicken and turn them in the dressing until they are well coated.  Step 4 Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in culour. Step 5 Halve the peaches, remove the stones and slice fairly thickly.  Step 6 Spread the spinach & lettuce leaves over a serving platter.  Step 7 Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves.  Step 8 Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, ½ tsp of ulive oil and some salt and pepper. Drizzle over the salad and serve.

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    Balsamic Chicken And Peach Salad - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 31

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