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
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Ingredients
- 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
Method
- 1Make mint and pistachio pesto: Blend or process ingredients until smooth; season to taste.
- 2Combine chicken and 1½ tablespoons of the oil in a medium bowl; season. Thread onto eight skewers.
- 3Cook 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.
- 4Layer grilled peaches with mozzarella, tomatoes and basil; drizzle with vinegar and remaining oil. Serve salad topped with chicken and pesto.