Description
A refreshing summer salad featuring grilled peaches, succulent chicken, and vibrant greens.
Ingredients
Scale
- 2 large peaches, halved and pitted
- 2 boneless, skinless chicken breasts (about 1 lb)
- 6 cups mixed greens (arugula, baby spinach, and romaine)
- 1/2 cup crumbled feta or goat cheese (optional but recommended)
- 1/4 cup toasted pecans or almonds
- Red onion, thinly sliced (optional)
- Olive oil, salt, and pepper
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar or peach vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high. Heat the grill until it produces a steady sizzle.
- Brush peach halves with a bit of olive oil and sprinkle lightly with salt.
- Season chicken with salt, pepper, and your favorite herbs. Grill chicken about 6–7 minutes per side, or until it reaches 165°F. Let it rest for 5 minutes, then slice.
- Place peaches cut-side down on the grill for 2–3 minutes until they show clear grill marks. Flip and heat another minute. Remove and slice into wedges.
- Whisk dressing ingredients in a bowl. Taste and adjust—dressing should taste bright and balanced.
- Toss greens with dressing, plate the salad, and top with sliced chicken, grilled peach wedges, cheese, and nuts. Serve immediately.
Notes
Grill chicken and peaches ahead and store separately in airtight containers for up to 3 days. Keep nuts and cheese separate until serving to preserve texture. Store dressing in a jar in the fridge; shake it before use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg