Salad with stirred-fried chicken breast and grilled peach


  • 2 peaches

  • 2 x 100 grams chicken breasts

  • 7 radishes

  • 8 chives

  • 150 gram cut lettuce

  • 20 walnuts

  • 1 tablespoon olive oil

  • 1/2 tbsp coconut oil

  • 1 tablespoon extra-virgin olive oil

  • 2 tsp black balsamic vinegar

  • pepper and salt


Cut the peaches into thin slices and mix with the olive oil, salt and pepper. Heat a grill pan on high heat and grill the peach for 2 minutes on each side. Then turn off the heat.

Heat the coconut oil on a cooking pan and cook the chicken on high heat for around 2 minutes. Then turn the heat to medium, cover the pan with the lid and bake the chicken for 8 minutes.

Meanwhile, slice the radish into thin slices. Cut the radish leaves into small. Chop the chives.

Mix the cut lettuce, radish, the chopped leaves and half of the chives in a salad bowl. Add the peach, and crumble the walnuts in the salad bowl. Season it with extra virgin olive oil, black balsamic vinegar, salt and pepper.

Put the chicken and salad on plates. Garnish it with the remaining chives.

Bon appetite!