For the chicken

• 2 boneless and skinless chicken breasts
• 2 tablespoon olive oil
• Salt and freshly ground black pepper

• 50g fresh salad leaves
• About 12 thinly cut cucumber slices
• 2 fresh, ripe peaches
• 2 tablespoons low fat vinaigrette dressing
• 50g feta cheese

1. Brush the chicken breasts well with 1 tablespoon of olive oil and season generously with salt and pepper.
2. Heat the remaining olive oil in a frying pan and fry the chicken breasts for 12 -15 minutes on each side. Ensure each breast is thoroughly cooked before removing from the pan and leaving to cool.
3. When the chicken has cooled prepare the salad. Place the salad leaves and cucumber slices in a large bowl.
4. Cut the peaches in half and discard the stones. Then cut each peach half into about six segments.
5. Add the peach segments to the salad leaves together with the vinaigrette dressing and toss well together.
6. Cut the chicken breasts into about six slices.
7. Divide the salad mixture between two serving plates and arrange the sliced chicken breasts on top of the leaves. Finish the salad by crumbling the Feta cheese over the top.

Serves 2