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Chicken and peach salad

Enjoy a crunchy sweet salad with your leftover chicken

Ingredients

  • 4 slices white bread (preferably 2-3 days old)
  • 2 tbsp sunflower oil
  • 175g chicken (leftover from a cooked chicken), torn into strips
  • 1 red onion, peeled and sliced
  • 410g tin Value Peaches, drained (or 2 ripe fresh peaches, peeled, stoned and sliced)
  • 189g Value Crisp Salad
  • 4tbsp natural yogurt
  • 1 tbsp orange marmalade
  • 1 tbsp sunfower oil
  • 1 tsp Dijon mustard

Method

  1. Cut the crusts off the bread then cut into cubes.
  2. Heat the oil in a non-stick pan and fry the cubes until golden.
  3. Lift onto absorbent kitchen paper.
  4. Put the chicken, onion and peach slices in a bowl and toss together.
  5. Divide the salad between 4 serving plates, top with the chicken mixture.
  6. Scatter with the croûtons.
  7. To make the dressing, whisk together the yogurt, marmalade, sunfower oil and mustard. Drizzle over the salad to serve.

Goes well with...

Canti Pinot Grigio

Canti Pinot Grigio

"A refreshing Pinot Grigio. Light citrus character & a crisp clean finish"

Perfect with..."Good on its own or as a partner with fish or chicken"

Grape:
Pinot Grigio
Country:
Italy
Price:
£5 - £7
Region:
Veneto
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4 Serves 4 people
10 Preparation time of 10 mins
5 Cooktime for 5 mins
303
Calories
15%
11g
Sugar
12%
12.9g
Fat
18%
2.2g
Saturate
11%
0.7g
Salt
12%
of your Guideline Daily Amount (GDA)

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