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Spray a chargrill or barbecue with oil. Preheat on high. Cook tenderloins for 5-10 minutes, turning, until cooked through. Season to taste.

Meanwhile, heat vegetable oil in a large frying pan on medium. Sauté onion for 2-3 minutes until tender. Add chilli and cook for 1 minute until fragrant.

Stir in vinegar and sugar. Cook, stirring, until sugar dissolves. Mix in peaches and sultanas. Heat, stirring, for a further 2-3 minutes, until heated through.

Arrange salad leaves on serving plate. Top with chicken and peach relish.


