Grilled Peach Chicken Salad

Ingredients

• 1 small radicchio
• 0.5 lime
• 1 Green Chili Pepper
• Salt
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 100 g buffalo mozzarella
• 3 large yellow tomatoes
• Pepper
• 2 ripe peaches
• 300 g Chicken breast fillet (2 Chicken breast fillets)

Instructions

1. 1.

   Clean, wash, and dry the radicchio, then cut into bite‑sized pieces.

2. 2.

   Squeeze the lime. Halve the chili pepper, remove seeds, wash, and finely chop. Whisk together the chili, 1 tbsp lime juice, salt, and balsamic vinegar until smooth, then fold in 2 tbsp olive oil.

3. 3.

   Drain the mozzarella and cut into small cubes.

4. 4.

   Wash the tomatoes, trim off the stems, slice the flesh into rounds, place on a plate, and season with salt and pepper.

5. 5.

   Wash the peaches, halve them, remove pits, and brush the surface of each half with 1 tsp oil.

6. 6.

   Heat a grill pan. Wash and pat dry the chicken fillets, brush with remaining oil, season with salt and pepper, then grill in the pan over medium heat for about 5 minutes per side.

7. 7.

   Just before the end of cooking, grill the peach halves cut‑side down briefly and firmly. Arrange radicchio, mozzarella, peaches, and chicken on top of the tomatoes and drizzle with the chili sauce before serving.