Crispy Chicken and Sweet Peach Summer Salad

During the hot summer evenings, you’re probably getting sick of the same old chicken or tuna salads every night. So I’ve decided to throw together a few fresh and inventive salads that will liven up the routine and still keep you in top shape for the beach.


This creation has a real mix of flavours and textures: sweet peaches, crispy chicken strips, velvety avocado, cool cucumbers, crunchy walnuts, slightly bitter salad leaves and refreshing mint. Its easy to make and is relatively healthy. Walnut oil is an excellent source of Omega 3 acids but only use it for the dressing as it has a low burning point and will end up tasting very bitter if you use it for cooking.

You can use any salad leaves you like but ones that are slightly bitter (such as anything from the chicory family) will also balance the sweet flavours of the peaches and the dressing. Choose peaches that are still slightly ripe as they will still be very slightly sour but still sweet at the same time. This adds to the depth of the flavours.

The chicken is covered in breadcrumbs and shallow fried to give the dish some crsipy texture. Maybe not super healthy but it really makes the dish exciting so it’s worth it. You should fry this right at the end so they are not cold and soggy when served. You can buy breadcrumbs but we always have plenty in stock as we chuck any stale bread we have left over into the magimixer. Store in a sealed container and it’ll keep for ages and it can be used for so many dishes.

Prepare the dressing before frying the chicken as well and serve it on the side so that it doesn’t drench the crispy chicken before it’s been served. It will take 10 minute tops to chop up the salad ingredients and make the dressing, and maybe another 5 minutes to cook all the chicken.

SERVES 2

Ingredients:
- 100g Mixed salad leaves (frisee, lambs lettuce, red chicory and little gem)

- Half a cucumber diced

- 6 cherry tomatoes quartered

- Whole avocado halved and thinly sliced into strips

- 2 peaches diced (slice some for decorating the plates)

- 25g walnuts
- 2 sprigs of mint finely chopped
- 2 chicken breasts
- 1 egg
- 3 or 4 large handfuls of breadcrumbs

For the dressing:

- 6 tablespoons olive oil

- 6 tablespoons walnut oil
- Juice from half a lemon
- 1 teaspoon of sugar
- A pinch of salt and a twist of pepper
- 2 springs of mint finely chopped

1. Wash and pat dry the chicken breasts. Slice into thin strips and marinate with salt, pepper and chilli powder (optional but I like it to have a very slight kick). Set aside until just before serving.

2. Combine the salad ingredients (salad leaves, cucumber, tomatoes, avocado, peaches, walnuts and mint) in a large serving dish.

3. Mix together the dressing and set aside ready for serving.

4. Heat a decent layer of cooking oil in a large pan. Dip the chicken strips completely the beaten egg and coat well in the breadcrumbs. Fry for a minute or so on either side drain the excess oil on kitchen paper.

5. Scatter the chicken on top of the salad and serve immediately with the dressing on the side.

I'll post a few more summer salads soon. ENJOY!