Ingredients

• 7 green onions
• 1/4 cup soy sauce
• 2 tablespoons red wine
• 1 tablespoon honey
• 1 tablespoon brown sugar
• 1 garlic clove, crushed
• 1/2 teaspoon ground cinnamon
• 4 small chicken breast fillets, trimmed
• 120g mixed lettuce leaves
• 30g snow pea sprouts, trimmed
• 1 Lebanese cucumber, sliced
• 415g can peach slices in natural juice (see note), drained
• 1/2 cup pistachio kernels
• 1 avocado

Dressing

• 1 teaspoon sesame oil
• 1 1/2 tablespoons olive oil
• 1 teaspoon sweet chilli sauce
• 2cm piece ginger, peeled, grated

Method

• Step 1 Thinly slice 3 onions. Combine soy sauce, red wine, honey, sugar, garlic, cinnamon and sliced onions in a large, shallow ceramic dish. Add chicken and turn to coat. Cover and refrigerate overnight, if time permits.
• Step 2 Make dressing: Place oils, sweet chilli sauce and ginger in a screw-top jar. Secure lid and shake until well combined. Set aside until ready to serve.
• Step 3 Preheat a barbecue grill on medium heat. Remove chicken from marinade. Cook for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and stand for 5 minutes. Slice.
• Step 4 Thinly slice remaining onions. Combine onions, lettuce, snow pea sprouts, cucumber, peaches and pistachio kernels in a large bowl. Peel, quarter and thinly slice avocado. Add to salad. Pour over dressing and gently toss. Spoon salad onto plates. Top with chicken and serve.