1 cup fresh diced peach, washed, skin-on
2 tablespoons minced shallots
¼ cup orange juice
1 teaspoon finely minced Kaffir-lime leaves, de-stemmed (may substitute with 1
teaspoon grated lime zest)
1 teaspoon peeled, minced ginger
Juice of 3 limes
1 tablespoon fish sauce
2 tablespoons brown sugar
2 minced, de-seeded Thai bird chiles
4 cups mixed salad greens
16 ounces skinless, boneless chicken breast
Salt and pepper to taste
In a medium
bowl, combine the peaches, shallots, orange juice, kaffir lime leaves, ginger,
lime juice, fish sauce and
and place in the refrigerator to allow the flavors to develop.
hot grill or preheat the broiler. Season
the chicken on both sides with salt and pepper and place on the grill.
Cook the chicken for 6 minutes on each side or until the chicken is fully
cooked through (the juices should run clear when pricked with a fork).
Cut the chicken diagonally across the grain into thin slices.
warm, toss the grilled chicken with the peach mixture.
Check for seasonings.
the salad greens among 4 plates and top with the chicken. Garnish
the plate with any additional peach mixture.