Credit: Photography: Tim Roberts, Styling: Michele Cranston
If you’re as obsessed with peaches as we are, it means that as soon as peach season hits, it’s time to save every recipe that features our favourite juicy fruit. We’ve all seen the classic fruity pavlovas and peach pies flooding our feeds, but have you been adding peaches to your chicken salads? Now that’s a game-changer.
This maple-glazed chicken salad with peaches recipe offers the perfect balance of sweet and savoury flavours. And the clever addition of grilled peaches, drizzled with a tangy balsamic-honey dressing, has us drooling. This is not your average chicken salad.
Ingredients
Method
Combine maple syrup, balsamic vinegar, garlic and olive oil in a shallow dish. Add chicken and turn to coat. Season. Cover and refrigerate for 15 minutes to marinate
Meanwhile, place pecans and sugar in a small frying pan on medium heat. Cook, stirring, for 3–4 minutes or until sugar melts and coats pecans. Transfer to baking paper and cool completely, then roughly chop.
Heat a barbecue or chargrill plate on medium heat. Remove chicken from marinade. Cook 6–8 minutes each side or until golden and cooked through. Transfer to a plate, cover loosely with foil, and rest 5 minutes. Thickly slice.
Brush peaches with olive oil. Cook in same pan for 1–2 minutes each side or until charred and just tender.
For the dressing, whisk oil, vinegar and honey in a bowl. Season.
Arrange salad leaves on a large platter. Top with the chicken, peaches, candied pecans, cucumber and tomato. Drizzle with dressing just before serving.
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