Chicken skewers with peach caprese salad

Traditionally served as an antipasto (starter), here we have made our caprese salad a little more substantial with the addition of grilled chicken skewers and peach cheeks.

  • 25 mins cooking
  • Serves 4
  • Print


  • 800 grams chicken breast fillets, cut into 2cm pieces
  • 2 tablespoons extra virgin olive oil
  • 4 medium (600g) peaches, cheeks removed
  • 250 grams buffalo mozzarella, torn
  • 2 medium tomatoes (300g), sliced
  • 400 grams mixed cherry tomatoes, halved
  • 1/2 cup fresh small basil leaves
  • 1 tablespoon white wine vinegar
Mint and pistachio pesto
  • 1/2 cup (70g) pistachios
  • 1 1/2 cups fresh mint leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 1 clove garlic, crushed
  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons lemon juice
  • 1/2 cup (125ml) extra virgin olive oil


  • 1
    Make mint and pistachio pesto: Blend or process ingredients until smooth; season to taste.
  • 2
    Combine chicken and 1½ tablespoons of the oil in a medium bowl; season. Thread onto eight skewers.
  • 3
    Cook chicken on a heated oiled grill plate (or pan or barbecue) for 8 minutes. Add peaches to grill plate; cook for a further 2 minutes or until chicken is cooked through and peaches are golden.
  • 4
    Layer grilled peaches with mozzarella, tomatoes and basil; drizzle with vinegar and remaining oil. Serve salad topped with chicken and pesto.

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