Home Beccanomics: Grilled Chicken and White Peach Salad


On days where you’ve no choice but to buckle down and study a 3-in-one meal comes in quite handy. It’s early summer now, and peaches are just getting to be in season, so I picked up a couple of white peaches (白桃) from the supermarket. These plump pink things resemble the shou tao buns from Chinese birthday dinners way more than American peaches, and when cut reveal pale, pale pink flesh. I tossed them with some salad leaves, grilled chicken and lemon juice for a really pleasant meal – the delicate sweetness of the peach slices offset the chicken quite nicely. Which reminds me, I must have my favourite peach tart once more before I go home! Here’s hoping there’s still time.

Grilled Chicken and White Peach Salad
Serves 1

You will need:

1.5 chicken breast strips, about 15cmx3cm
3 tsp dried basil
1 clove garlic, diced
1 tbsp vietnamese / thai fish sauce
2 tsp sesame oil
1 tbsp honey

Lettuce leaves
1 white peach (or any other peach will do), pitted and sliced
1 lemon wedge

Mix all the ingredients except the chicken in a bowl. Put the chicken into the marinade and chill in the fridge for 1 hour (and maybe do some readings in the meantime).

After 1 hour, take the chicken out and grill in toaster oven for approx. 10 minutes, 5 on each side, or until chicken is browned to your liking. While chicken is grilling, wash the leaves and slice the peach and arrange in a bowl.

When done, slice the chicken into chunks and add to bowl. Squeeze lemon juice all over, toss to serve.



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