Grilled Chicken and Peach Summer Salad

• 1 lb boneless, skinless chicken breasts
• 3 ripe peaches, sliced
• 8 cups mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste
• Olive oil cooking spray

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 Season chicken breasts with salt and pepper.
3. 3 Grill chicken for 6-7 minutes per side, until fully cooked; let rest, then slice.
4. 4 Toss salad greens, red onion, and basil in a large bowl.
5. 5 Whisk together olive oil, balsamic vinegar, and honey in a small bowl.
6. 6 Add sliced peaches to the salad and toss gently.
7. 7 Arrange grilled chicken slices over the salad.
8. 8 Drizzle vinaigrette over the top and sprinkle with feta cheese.
9. 9 Serve immediately.

Equipment

• Grill
• Cutting board
• Knife
• Large bowl

Variations

• Add grilled shrimp for a seafood twist.
• Swap chicken for tofu for a vegan option.

Substitutions

• Use Greek yogurt in place of olive oil in the vinaigrette for a lighter option.

Pairings

• Serve with a chilled white wine like Sauvignon Blanc.
• Perfect alongside fresh cornbread.

Nutrition

Tips

• For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before grilling.
• substitution
• Use nectarines if peaches are out of season.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss with vinaigrette just before serving.

Freezing: Does not freeze well due to the greens and fruit.

Serving Suggestions

• Pairs well with a crusty baguette or grilled bread.
• Add some toasted nuts for extra crunch.

FAQ