Smoked chicken and grilled peach salad

By admin
20 December 2011

Serves 4

Preparation: 10 minutes

Cooking time: 3-5 minutes


50 g fresh tarragon, washed and finely chopped

150 ml quality mayonnaise

50 ml crème fraîche

50 ml smoked olive oil (see tip)

salt and pepper


3 ripe but firm red peaches,

stone removed and flesh cut into wedges

50 ml olive oil

150 g broad beans (removed from the pod) or 150 g mangetout

150 g green asparagus tips 500 g smoked chicken breasts, deboned and sliced

1 red onion, finely chopped

2 tomatoes, peeled, seeded and chopped

120 g watercress


Beat all the ingredients together with a hand mixer and set aside.


Brush the peach wedges with a little oil and flash-cook in a very hot skillet, under a hot grill or on the braai for about 1 minute on each side.

Remove from the heat and leave to cool.

Blanch the broad beans or mangetout and asparagus in boiling water for 30-60 seconds, drain and refresh in cold water.

Store in the fridge until needed.

Using either 4 plates or 1 platter, arrange the chicken slices and peach wedges alternately.

Scatter over the vegetables, sprinkle with the red onion and tomatoes and drizzle with the dressing. Garnish with watercress.

TIP: Smoked olive oil is available at good delis and food shops. It’s a local product made near Villiersdorp, just across the mountain from Franschhoek. If you find the smokiness a little overpowering stick to regular olive oil.

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