Summer chicken and peach salad
|400 g||Chicken tenderloins|
|1 Tbsp||Tarragon leaves|
|1 tsp||Iodised salt|
|1 to taste||Ground black pepper|
|100 g||Salad greens|
- Cut tenderloins in half. Combine breadcrumbs, tarragon, 1 tablespoon grated orange rind from orange , salt and pepper. Roll chicken pieces in breadcrumb mixture.
- Heat oil in a frying pan. Cook chicken in batches until cooked and golden. Drain on kitchen paper.
- Mix salad greens and rocket together. Toss peach dressing through salad with dressing. Scatter over chicken pieces.
To prepare Peach Dressing :
- Wash peaches and cut in half. Peel peach and remove stone. Chop flesh finely. Crush garlic, peel and chop finely. Heat one tablespoon oil. Add peach, garlic and cardamom and cook until peach and garlic are soft. Add remaining oil, wine vinegar, salt and pepper.