Peach, chicken, sorrel and avocado salad
( SERVES 4 )
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|4||Boneless chicken thighs|
|1||Salt & freshly ground pepper|
|1||Baby spinach, (or sorrel leaves)|
|1 to drizzle||Lemon juice|
- 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.
- Halve, remove the stones, peel and slice the avocados. Halve, remove the stones and slice the peaches.
- 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.