Balsamic chicken & peach salad

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

Suggestions


Are you looking to elevate your salad game? Introducing the delightful Balsamic Chicken & Peach Salad! This vibrant dish combines juicy, grilled chicken breasts with the sweet, succulent flavors of ripe peaches, creating a perfect harmony of taste and texture that will leave your taste buds yearning for more. Not only is this recipe a feast for the palate, but it's also a visual delight, showcasing a medley of colors from the fresh spinach and aromatic basil.

What sets this salad apart is its health-conscious profile. With a commendable health score of 52, it's gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions. Plus, it packs a punch in protein while keeping calories to a minimum—just 46 kcal per serving! Whether you're looking for a light side dish, an impressive antipasti, or a refreshing starter for your next gathering, this salad fits the bill perfectly.

In just 35 minutes, you can whip up this flavorful recipe that serves four, allowing you to share the joy of healthy eating with friends and family. The drizzle of balsamic vinegar and olive oil dressing ties everything together, ensuring every bite is bursting with flavor. Get ready to impress your guests and nourish your body with this scrumptious Balsamic Chicken & Peach Salad!

Ingredients

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

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%