University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

Twitter: @EatRainbowLove
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Tuesday, 28 February 2012

Balsamic chicken and peach salad

- Spinach leaves
- Tinned, sliced peaches
- Chicken breast
- Balsamic vinegar
(Haven't put exact measurement because salads are pretty simple to decide how much you want!)

Simply marinade sliced, raw chicken breasts in balsamic vinegar and grill until cooked through. The balsamic should be a sticky glaze.
Toss spinach leaves with the peach slices, and add the chicken. Serve and drizzle with balsamic.

Deliciously simply, perfect for Spring!

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