This colourful salad supplies lean protein and is packed with nutrients including vitamins C and E. It’s also low-calorie and provides all 5 of your 5-a-day
Prep:10 mins
Serves 2
1 lime, zested and juiced1 tbsp rapeseed oil2 tbsp mint, finely chopped, plus a few leaves to serve1 garlic clove, finely grated2 skinless chicken breast fillets (300g)160g fine beans, trimmed and halved2 peaches (200g), each cut into 8 thick wedges1 red onion, cut into wedges1 large Little Gem lettuce (165g), roughly shredded½ x 60g pack rocket1 small avocado, stoned and sliced240g cooked new potatoes
STEP 1Mix the lime zest and juice, oil and mint, then put half in a bowl with the garlic. Thickly slice the chicken at a slight angle, add to the garlic mixture and toss together with plenty of black pepper.STEP 2Cook the beans in a pan of water for 3-4 mins until just tender. Meanwhile, griddle the chicken and onion for a few mins each side until cooked and tender. Transfer to a plate, then quickly griddle the peaches. If you don’t have a griddle pan, use a non-stick frying pan with a drop of oil.STEP 3Toss the warm beans and onion in the remaining mint mixture, and pile onto a platter or into individual shallow bowls with the lettuce and rocket. Top with the avocado, peaches and chicken and scatter over the mint. Serve with the potatoes while still warm.
