Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette Recipe

Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette Recipe

How To Make Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette

This peach salad is a great summer side dish or entree with some basil-seasoned grilled chicken. Corn, lettuce, pecans, and goat cheese finish off the dish.

Preparation: 20 minutes
Cooking: 10 minutes
Marinate Time: 2 hours
Total: 2 hours 30 minutes

Serves:

Ingredients

For Grilled Basil Chicken:

  • 1lbchicken breasts,boneless, skinless
  • 3tbspolive oil,plus more for brushing grill
  • cupbasil,slightly fresh, packed chopped
  • 2clovesgarlic,minced
  • 1tbspfresh lemon juice
  • salt and freshly ground black pepper

For Vinaigrette:

  • cupolive oil
  • 3tbspwhite balsamic vinegar
  • 1tbsphoney
  • 1tspdijon mustard
  • salt and freshly ground black pepper

For Salad:

  • 10ozspring mix lettuce
  • 1lbpeaches,sliced, about 3 small
  • 2ears corn,husked and kernels cut from cob
  • ½cuppecans,chopped, toasted
  • ½smallred onion,sliced thin, about ¾ cup, rinsed under water to remove harsh bite
  • 4ozgoat cheese,crumbled

Instructions

  1. In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper.

  2. Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil).

  3. Place chicken in a resealable bag and pound thicker parts of the chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken.

  4. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate for 2 to 5 hours.

  5. Preheat a grill to 425 to 450 degrees F over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill.

  6. Grill about 4 to 5 minutes on each side until cooked through, rotating once halfway through cooking. Transfer to a cutting board and let rest for 10 minutes then slice into strips or dice into cubes.

Vinaigrette:

  1. Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.

Salad:

  1. In a large salad bowl, gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette.

  2. Serve immediately after adding dressing.

Nutrition

  • Calories: 742.43kcal
  • Fat: 54.79g
  • Saturated Fat: 12.05g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 31.62g
  • Polyunsaturated Fat: 8.48g
  • Carbohydrates: 33.46g
  • Fiber: 5.66g
  • Sugar: 20.49g
  • Protein: 34.36g
  • Cholesterol: 85.62mg
  • Sodium: 1057.62mg
  • Calcium: 119.10mg
  • Potassium: 912.61mg
  • Iron: 3.79mg
  • Vitamin A: 255.69µg
  • Vitamin C: 16.69mg
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