Fruity Poultry Salad
9,4 / 10
Rub the chicken breasts with the olive oil and season generously. Heat a frying pan over a moderate heat until hot.
Pan-fry the chicken breasts for 10-12 minutes, turning occasionally until golden brown in colour and firm yet slightly springy to the touch. Remove from the frying pan once cooked and leave to rest for a minute. Shred using two forks, then arrange in 4 serving bowls.
Add the peach wedges and lemon thyme sprigs before sprinkling over some of the thinly sliced red onion. Season with a little more black pepper before serving.