Peach Salad Recipe with Chicken, Sorrel and Avocado
Try Amanda Laird's tasty peach salad
PEACH SALAD WITH CHICKEN AND AVOCADO
4 chicken thighs, boneless
Salt and pepper
2 ripe avocados
3 ripe peaches
Sorrel leaves (or substitute with baby spinach)
1. Heat a frypan or barbecue hot plate. Slice the chicken and season. Rub with olive oil and cook over a high heat until done. Set aside.
2. Halve, remove the stones, peel and slice the avocados. Halve, remove the stones and slice the peaches.
3. Arrange the chicken, sorrel or spinach leaves, avocado and peach on a platter. Drizzle with a little extra olive oil, a squeeze of lemon and season.Share this: