GRILLED CHICKEN & PEACH SALAD - SEASONED WITH MAPLE'S CHICKEN RUB

This fresh and vibrant salad is perfect for the Australian summer! It features Maple Leaf Meats’ Chicken Rub for perfectly seasoned grilled chicken, sweet grilled peaches, and a light, zesty dressing that ties it all together.

Serves: 4 | Skill Set: Easy - Intermediate | Prep Time: 15 mins | Cooking Time: 15-20 mins

Featured Products : Chicken Rub | Maple BBQ Sauce

INGREDIENTS

FOR THE SALAD

• 4 chicken thigh fillets

• 1 ½ tablespoons Chicken Rub

• 2 ripe peaches, quartered and pitted

• 4 cups cos or butter lettuce, torn

• 1 cup baby spinach leaves

• ½ small red onion, thinly sliced

• ⅓ cup toasted almonds

• ¼ cup crumbled feta cheese (optional)

• 1 small cucumber, thinly sliced

FOR THE DRESSING

• 3 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon balsamic or apple cider vinegar

• 1 teaspoon honey (or maple syrup)

• ½ teaspoon Dijon mustard

• Salt and pepper to taste

Prepare the Chicken

Pat chicken thigh fillets dry. Coat with olive oil, then rub evenly with Chicken Rub. Preheat BBQ to medium-high heat. Cook thighs for 4-6 minutes per side. Check doneness by inserting a temperature probe into the thickest part of the chicken; it should read 75°C. Once cooked, rest the chicken for 5 minutes to retain its juices.

BBQ the Peaches

Quarter peaches and brush with olive oil. BBQ for 2-3 minutes per side until grill marks appear.

Prepare the Salad Base

Combine lettuce, spinach, red onion, cucumber, and feta (if using) in a large bowl. Toast the almonds in a dry skillet for 1-2 minutes or bake at 180°C for 5-7 minutes until golden brown.

Make the Dressing

Whisk olive oil, lemon juice, vinegar, honey, Dijon mustard, salt, and pepper until smooth.

Customisable Dressing option

For a creamier option, whisk in a spoonful of Greek yoghurt or mayo. Want an extra zing? Add a pinch of chili flakes for subtle heat.

Assemble the Salad

Just before serving, pour the dressing over the salad and toss gently. Transfer the salad onto a serving platter. Slice the chicken thigh fillets into strips and arrange them on top of the salad along with the grilled peach wedges. Sprinkle with toasted almonds and drizzle with additional dressing, if desired.

Enjoy immediately, pairing with Maple BBQ Sauce if desired.