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!