Ingredients
- 1 whole, boneless & skinless Chicken Breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Peaches
- 3 cups, roughly chopped Romaine Lettuce/Greens
- handful Fresh Basil
- handful Fresh Mint
Honey Vinaigrette
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons White Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 Tablespoon Honey
Directions
Fresh and filling grilled peach and chicken salad for the summer!
I am almost always in the mood for a vibrant and pretty salad when it’s warm outside.
When stone-fruit is in season I like to have a lot on hand to enjoy them raw, blended, as a jam or grilled.
Peaches in particular is perfect sweet and juicy during their peak season in the summer months.
This pretty fruit pairs well with any protein, especially grilled chicken.
Whether you are grilling outdoors on a stove-top grill, that slight char on the peaches create a warm and caramelized outcome that is delicious.
Keep it simple with fresh romaine lettuce or greens of your choice, some fresh herbs like basil and mint and a tangy and sweet vinaigrette.
I like making the vinaigrette in a jar with a lid which emulsifies perfectly when shaken well.
Alternatively, you can whisk together the dressing ingredients in your salad bowl or platter.
I am using chicken breast for this recipe as it is leaner but chicken thighs are also great.
Please leave your review for this grilled peach and chicken salad recipe below.
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Steps
1 Done | Grill The Chicken and PeachesHeat a grill on medium and coat the grill with olive oil. Cut the whole chicken breats into two halves then season with salt and black pepper on each side. Grill the chicken for 5-6 minutes on each side or until fully cooked through. The internal temperature of fully cooked chicken should be 165°F. Wash, dry and cut the peaches in half and remove the pits. Grill the peach halves for just a couple of minutes skin side up. Move both the cooked chicken and grilled peach halves to a cutting board and allow to cool and rest for 5-10 minutes before slicing both the chicken and peaches into slices. |
2 Done | Make the Honey VinaigretteMeanwhile make the salad dressing by adding the extra virgin olive oil, white wine vinegar, dijon mustard and honey to a jar with a lid. Seal the lid tightly then shake well until emulsified. |
3 Done | Make The SaladAdd the washed, dried and roughly chopped romaine lettuce or greens of your choice to a large salad bowl or platter then top with the sliced grilled chicken, grilled peach slices, fresh basil and mint leaves. Lastly, drizzle the dressing over the salad and serve. |
