Best Grilled Bourbon Peach Salad Recipes

Grilled Peach Bourbon Smash image

Provided by Matt Wencl

Time 23m

Yield 2

Number Of Ingredients 8

1 large peach - halved, stone removed, and skin on
½ lemon
¼ cup white sugar
5 leaves fresh mint
2 fluid ounces simple syrup
3 fluid ounces bourbon (such as Bulleit®)
ice
4 fluid ounces ginger ale, or as needed

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate. When the grill is hot, close lid and allow to heat, 5 minutes.
Place peach halves and lemon, cut-side down, in sugar until coated. Place on the grill; cook until fruits are soft, about 5 minutes. Cool on a cutting board, about 1 minute. Cut peach into slices with a knife; reserve 2 for garnish.
Place remaining peach, mint leaves, and simple syrup into a cocktail shaker; juice lemon into the shaker. Gently muddle with a cocktail muddler. Pour in bourbon and ice, cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass; top off with ginger ale, and garnish with grilled peach slices and lemon.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 56.1 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 12.1 mg, Sugar 34.3 g

Grilled Peach Summer Salad Recipe by Tasty image

Provided by Pierce Abernathy

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

¼ cup balsamic vinegar
2 tablespoons olive oil
¼ cup honey
2 teaspoons salt
1 teaspoon pepper
4 peaches
2 boneless, skinless chicken breasts
oil, to taste
salt, to taste
pepper, to taste
5 oz mixed greens
1 cup grape tomatoes, halved
½ cucumber, chopped
½ red onion, sliced
½ cup pecan

Steps:

Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
Grill for 5 minutes over medium high heat, or until browned.
On a cutting board, sprinkle the chicken with oil, salt, and pepper.
Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
Prepare the peaches and chicken for the salad by slicing both.
Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 7 grams, Protein 27 grams, Sugar 47 grams

GRILLED BOURBON PEACH SALAD image

Yield Makes four servings

Number Of Ingredients 9

2 peaches, ripe, but firm, halved, skinned and pits removed
marinade:
1 cup Bourbon (I used Woodford Reserve)
1 cup water
1/2 cup honey
1/4 teaspoon fresh minced ginger
1/8 teaspoon ground clove
1/4 teaspoon salt
4 cups baby spinach

Steps:

combine ingredients for marinade, and mix well. In a deep bowl, place peaches and cover in marinade. cover with plastic wrap and refridgerate for 6 hours or overnight preheat grill and remove peaches from marinade, reseving 1/2 cup of liquid using reserved marinade, toss with the baby spinach and portion evenly onto four plates grill peaches, cut side down for 3 minutes, and rotate 1/4 turn to acheive diamond grill marks. grill an additional 2 minute, them remove and place atop prepared greens. peaches can be sliced before serving, or left whole.