Sweet & Savory Delight: Grilled Chicken & Peach Salad for Dinner!

  

Who says fruit is only for breakfast or dessert? I'm here to tell you that fruit can be the star of a delicious and incredibly satisfying dinner! Today, I'm sharing a recipe for my Grilled Chicken & Peach Salad – a vibrant, light, and flavor-packed meal that's perfect for warm evenings or whenever you're craving something fresh and a little different.

The sweetness of ripe, grilled peaches combined with tender chicken, peppery greens, crunchy pecans, and a tangy vinaigrette is an absolute explosion of flavors and textures. It's truly a gourmet experience that comes together surprisingly quickly!

Why you'll love this recipe:

• Fresh & Flavorful: A perfect balance of sweet, savory, and tangy.
• Light but Filling: Provides a satisfying meal without feeling heavy.
• Easy to Customize: Adapt with your favorite greens, nuts, or cheese.
• Impressive Presentation: Looks beautiful on a plate, great for guests!

Yields: 2 servings Prep time: 15 minutes Cook time: 10-15 minutes

Ingredients:

For the Salad:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 2 ripe but firm peaches, halved and pitted
• 5 oz (about 5 cups) mixed greens (spinach, arugula, or spring mix work wonderfully)
• 1/4 cup chopped pecans, toasted (optional, but highly recommended for crunch!)
• 2-3 tablespoons crumbled goat cheese or feta (optional)
• Olive oil for grilling
• Salt and black pepper to taste

For the Balsamic Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey or maple syrup (optional, for a touch of sweetness)
• Salt and black pepper to taste

Instructions:

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Drizzle lightly with olive oil and season generously with salt and black pepper.
2. Make the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined. Set aside.
3. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the chicken breasts for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from grill and rest for a few minutes, then slice.
4. Grill the Peaches: While the chicken rests, lightly brush the cut sides of the peaches with olive oil. Place them cut-side down on the hot grill. Grill for 3-4 minutes, or until you see nice grill marks and they've slightly softened. Remove from grill.
5. Assemble the Salad: In a large bowl, combine the mixed greens. Drizzle with about half of the vinaigrette and toss gently to coat.
6. Plate & Serve: Divide the greens between two plates. Arrange the sliced grilled chicken and grilled peach halves over the greens. Sprinkle with toasted pecans and crumbled cheese (if using). Drizzle with remaining vinaigrette. Serve immediately!

Tips for Perfect Salad:

• Choose Ripe Peaches: Ripe peaches are key for sweetness, but make sure they're still firm enough to hold their shape on the grill.
• Toast Your Pecans: A quick toast in a dry skillet brings out so much more flavor and crunch!
• Customize Your Greens: Use whatever greens you love – even romaine hearts would work for a crisper texture.
• Add Other Fruits: Berries or sliced avocado would also be delicious additions.

This Grilled Chicken & Peach Salad is a delightful way to bring some freshness and sweetness to your dinner table. It's proof that fruit isn't just for dessert! Give it a try and let me know in the comments how much you enjoyed this unique dinner experience!