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> Grilled Peach and Lilydale Chicken Tenderloin Salad
Grilled Peach and Lilydale Chicken Tenderloin Salad
Recipe By:
Lilydale
lilydalefreerange.com.au
[1]
Prep Time:
30 minutes
Cook Time:
8 minutes
Serves:
4
Chicken Tenderloin Salad
Ingredients
1 tblsp olive oil
2 tblsp finely chopped tarragon leaves
2 tsp pink peppercorns, crushed
Salt and freshly ground black pepper, to taste
500g Lilydale Free Range chicken tenderloins
4 ripe peaches, cut cheeks from the stone
2 tblsp tarragon or white wine vinegar
1 baby cos lettuce, leaves separated and washed
1 radicchio, leaves separated and washed
110g goats cheese, thinly sliced
Method
In a small bowl combine the olive oil, 1 tablespoon of the tarragon and half of the crushed pink peppercorns to prepare the seasoning.
Brush this oil seasoning over the tenderloins and peach cheeks
Grill the peach cheeks over medium heat for 1-2 minutes on each side, remove and set aside.
Grill the tenderloins for 2-3 minutes on each side or until cooked through, remove from grill and loosely cover with foil to rest
Arrange the cos lettuce, radicchio, peach chicken tenderloins and goats cheese on a serving platter. Drizzle with dressing just before serving
Dressing
Ingredients
2 tblsp extra virgin olive oil
1 tsp Dijon mustard
Method
Combine the extra virgin olive oil, mustard, and remaining tarragon and pink peppercorns in a jar. Shake well to combine
Links
[1] https://lilydalefreerange.com.au/
