Lemon & Thyme chicken, peach and feta salad

I’m having a bit of a salad moment and I’m also having a peach moment. I can’t get enough of them. So, what does that give you… peaches in a salad! This is definitely not the most original recipes – there are loads of peach salad recipe around at the minute due to the season and I’ve taken inspiration from many of them to create this salad. Obviously the juicy peach with the salty feta and prosciutto work beautifully together, but I wanted to add a little something extra, hence the thyme and lemon. And well thyme and peach is also a very good combo, so you know, win win.

This recipe feeds 4 people.

Ingredients

– 1 pack of chicken thighs (approx. 600g), boneless and skinless
– 1 large bag of mixed salad leaves
– 6 to 8 sprigs of thyme
– 2 x lemons, cut into wedges
– 10 x cherry tomatoes
– 100g pack of feta
– 2 ripe peaches, cut into slices
– 4 slices prosciutto, torn into smaller pieces

Pre-heat the oven to 180C.

I use boneless and skinless chicken thighs so that when they’re cooked you can slice them up easily and throw them straight onto the salad. So, season your chicken and fry on a medium/high heat for about 5 minutes – keep turning them so they don’t burn, you just want to brown them all over. No one likes anaemic looking chicken on their salad do they!

Carefully place your browned chicken into an oven-proof dish and put the wedges of lemons amongst the chicken and on top of this spread out your thyme. Place in the oven for 20 – 25 minutes until cooked through (this will depend on how big/small you thighs are).

Whilst your chicken is cooking you can plate up the salad. When I’ve got friends over I like to serve it on a massive plate so everyone can just help themselves, you can obviously use individual plates!

Start with the salad leaves and top with the sliced cherry tomatoes. Then scatter over half the peaches and half the prosciutto. Once the chicken is cooked take it out of the oven and carefully slice. Top the salad with the chicken and then scatter the remaining peaches and prosciutto. Then crumble your feta over the whole salad.

I always make sure there is a bottle of olive oil and balsamic vinegar with salt and pepper grinders on the table so everyone can dress their own salads.

This is one of my favourite summer salads, it’s so simple and it’s a great crowd pleaser when you have friends over. Whats your favourite summer salad?

---

Follow me on Bloglovin, Instagram and Twitter for all things food!

---