- 1 small Radicchio
- ½ Lime
- 1 green Chile pepper
- 2 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 4 ounces Buffalo mozzarella
- 3 large yellow Tomatoes
- 2 ripe Peaches
- 2 Chicken breasts (about 150 grams)
Rinse the radicchio and spin dry. Cut into bite-sized pieces.
Juice the lime. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop. Combine chile pepper, 1 tablespoon lime juice, salt and balsamic vinegar and stir until smooth. Whisk in 2 tablespoons olive oil.
Drain the mozzarella and cut into small pieces.
Rinse tomatoes and cut out stem ends. Cut into slices and place on a plate. Season with salt and pepper.
Rinse peaches, cut in half, remove pits and coat the surface of the peach halves with 1 teaspoon of oil.
Heat a grill pan. Rinse the chicken breast fillets, pat dry, and drizzle with the remaining oil. Season with salt and pepper and cook over medium heat for about 5 minutes on each side.
Just before the chicken is finished cooking, quickly grill the peaches with the cut side down. Place radicchio, mozzarella, peaches and chicken on the tomatoes and drizzle with chile sauce. Serve.