Crispy Chicken & Peach Salad
Salt, paprika & garlic powder
Vinaigrette (2 parts oil, 1 part vinegar, 1 tsp mustard & seasoning)
Season the chicken thighs (skin-on if you can find) with salt, paprika & garlic powder.
Pan fry, skin side down first, then flip, until cooked through. Set aside on a plate, leaving the juices in the pan.
Prepare your veggies by halving the new potatoes, chopping the spring greens and slicing the courgettes into ribbons (use a vegetable peeler to make this easy).
Steam all of the vegetables until cooked. Potatoes will need 10 minutes or so, the greens only 2-3 minutes.
Head back to the pan and add some chunky sliced peach to the chicken juices. Fry until brown on both sides.
Dress the greens with a homemade vinaigrette and then layer up a big salad bowl (from bottom to top) with; potatoes, dressed greens & courgette, chicken & finally peaches.
If you give this a go tag us @WIT.Fitness and #DineInWithDebs