Balsamic Chicken And Peach Salad Recipes

PEACH SALAD {WITH GRILLED BASIL CHICKEN AND WHITE BALSAMIC-HONEY VINAIGRETTE}

Steps:

• In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 5 hours.
• Preheat a grill to 425 - 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.
• 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.
• 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. Serve immediately after adding dressing.

BALSAMIC CHICKEN & PEACH SALAD

Steps:

• Preheat the grill to medium and line the rack with foil. Measure 1 tbsp of the vinegar into a shallow dish with 1 tbsp olive oil and a good shake of salt and pepper. Add the chicken fillets and turn them in the dressing until they are well coated. Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in colour.
• Halve the peaches, remove the stones and slice fairly thickly. Spread the spinach leaves over a serving platter. Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves. Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 tbsp olive oil and some salt and pepper. Drizzle over the salad and serve.

BALSAMIC CHICKEN AND PEACH SALAD

Steps:

• Preheat the grill to medium and line the rack with foil.
• Measure 1 TBS of the vinegar into a shallow dish with 1 TBS olive oil and a good shake of salt and pepper.
• Add the chicken breasts and turn them in the dressing until they are well coated.
• Put the chicken in one layer on teh foil-lined rack and grill for 10 to 12 minutes, then turn them and grill for a further 10 to 12 minutes until the chicken is cooked through, glossy and deep brown in colour.
• Halve the peaches, remove the stones and slice fairly thickly.
• Spread the spinach leaves over a serving platter.
• Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves.
• Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 TBS olive oil and some salt and pepper.
• Drizzle over the salad and serve.

PEACH SALAD WITH BALSAMIC DRESSING

Steps:

• Combine vinegar, oil, salt and pepper. Cover peaches and onion with dressing mixture. Dress salad greens with peach mixture and serve immediately.