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Chicken, peach, rocket and almond salad

Grilled chicken and peaches in a fresh summer salad with multigrain bread.

  • 20 min
  • 1 serving
  • Italian cuisine
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Chicken, peach, rocket and almond salad

Per serving

Calories
612 kcal
Protein
48.7 g
Carbohydrates
43.4 g
Fat
27.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chicken breast130 g
  • Peach1
  • Arugula50 g
  • Almonds12 g
  • Primo sale cheese40 g
  • Multigrain bread2
  • Extra virgin olive oil6 g
  • Balsamic vinegar1 teaspoon
  • Saltto taste

Contains: gluten, lactose, nuts, sulphites,

In season: June – September

Method

  1. Heat a griddle or ridged pan over medium-high heat. If the chicken breast is thick, butterfly it, then grill it for 5 minutes per side, until well marked and no longer pink inside; season lightly with salt and slice it.
  2. Meanwhile toast the almonds in a dry pan over medium heat for 2–3 minutes, until golden, and chop them roughly.
  3. Wash the peach, remove the stone and cut it into wedges; dice the primo sale cheese; wash and dry the rocket.
  4. Combine the rocket, peach, chicken and cheese and dress with the oil, balsamic vinegar and a pinch of salt.
  5. Finish with the almonds and serve with the multigrain bread.

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