Balsamic chicken & peach salad

Gluten Free
Dairy Free
Health score
52%
Balsamic chicken & peach salad
35 min.
4
46kcal

Suggestions


Are you looking for a refreshing and healthy dish that bursts with flavor? Look no further than our Balsamic Chicken & Peach Salad! This delightful recipe combines the succulent taste of grilled chicken with the juicy sweetness of ripe peaches, all while being completely gluten and dairy-free. Perfectly designed for those who want to enjoy a vibrant meal without compromising on health, this salad is not only delicious but also light, with each serving containing just 46 calories.

Imagine savoring tender, marinated chicken, cooked to perfection and paired beautifully with fresh spinach and aromatic basil leaves. The addition of balsamic vinegar adds a tangy depth that elevates the entire dish, making it ideal as a starter, side dish, or even a satisfying snack. With a preparation time of just 35 minutes, this salivating salad is perfect for busy weeknights or as a star attraction at your next gathering.

Whether you're striving to maintain a healthy lifestyle or simply want to enjoy a dish that tantalizes your taste buds, this Balsamic Chicken & Peach Salad is sure to impress. Dive into a bowl of goodness and experience the perfect balance of savory and sweet flavors that will leave you craving more!

Ingredients

  • tbsp balsamic vinegar 
  • fillet chicken breast boneless skinless ( 500g 1lb 2oz total weight)
  •  peaches ripe
  • 100 baby spinach 
  • handful basil 

Equipment

  • bowl
  • grill
  • aluminum foil

Directions

  1. Preheat the grill to medium and line the rack with foil. Measure 1 tbsp of the vinegar into a shallow dish with 1 tbsp olive oil and a good shake of salt and pepper.
  2. Add the chicken fillets and turn them in the dressing until they are well coated.
  3. 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 colour.
  4. Halve the peaches, remove the stones and slice fairly thickly.
  5. Spread the spinach leaves over a serving platter. Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves. Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 tbsp olive oil and some salt and pepper.
  6. Drizzle over the salad and serve.

Nutrition Facts

Calories46kcal
Protein13.57%
Fat6.04%
Carbs80.39%

Properties

Glycemic Index
48.06
Glycemic Load
3.4
Inflammation Score
-9
Nutrition Score
11.236087033606%

Flavonoids

Cyanidin
1.44mg
Catechin
3.69mg
Epigallocatechin
0.78mg
Epicatechin
1.75mg
Epigallocatechin 3-gallate
0.22mg
Luteolin
0.19mg
Kaempferol
1.76mg
Myricetin
0.09mg
Quercetin
1.49mg

Nutrients percent of daily need

Calories:45.54kcal
2.28%
Fat:0.33g
0.51%
Saturated Fat:0.04g
0.22%
Carbohydrates:9.86g
3.29%
Net Carbohydrates:8.18g
2.97%
Sugar:7.59g
8.44%
Cholesterol:0.64mg
0.21%
Sodium:32.52mg
1.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.66g
3.33%
Vitamin K:125.08µg
119.12%
Vitamin A:2615.43IU
52.31%
Manganese:0.29mg
14.32%
Folate:53.38µg
13.35%
Vitamin C:10.2mg
12.37%
Vitamin E:1.06mg
7.07%
Potassium:245.13mg
7%
Magnesium:27.29mg
6.82%
Fiber:1.68g
6.73%
Iron:1.01mg
5.61%
Copper:0.1mg
4.76%
Vitamin B3:0.89mg
4.47%
Vitamin B2:0.07mg
4.23%
Vitamin B6:0.08mg
3.79%
Phosphorus:32.65mg
3.26%
Calcium:30.84mg
3.08%
Selenium:2.15µg
3.07%
Vitamin B1:0.04mg
2.55%
Zinc:0.32mg
2.14%
Vitamin B5:0.15mg
1.46%