THE ULTIMATE GRILLED PEACH CHICKEN SALAD
Grilled Peach Chicken Salad is perfect for summer and done in 30 min! This simple salad recipe is filled with juicy peaches, blueberries, goat cheese, pecans, grilled chicken and drizzled with a honey mustard dressing.
Provided by Krista
Categories Salad
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium high heat.
- Season chicken with salt and pepper on both sides.
- Lightly brush peach flesh with grape seed oil.
- Place chicken on grill grates and grill each side for 5-7 minutes, or until chicken is no longer pink. (depending on thickness)
- Place peaches on grill grates flesh side down. Grill for 3-4 minutes, or until there are grill marks.
- Remove both chicken and peaches from grill and let rest.
- In the meantime, to a small bowl add course ground mustard, dijon mustard, honey, apple cider vinegar, salt and pepper. Whisk to mix everything together. Set aside.
- Assemble Salad: to a large bowl add spinach, blueberries, red onion, goat cheese, pecans. Slice chicken and peaches and top the salad. Serve with dressing on the side.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 206 calories, Sugar 11 g, Sodium 444 mg, Fat 11 g, SaturatedFat 2 g, Carbohydrate 16 g, Fiber 3 g, Protein 25 g, Cholesterol 58 mg
PEACH SALAD {WITH GRILLED BASIL CHICKEN AND WHITE BALSAMIC-HONEY VINAIGRETTE}
This delicious peach and basil chicken salad is likely to become a new summer favorite! It's filled with tender lettuce blend, sweet juicy peaches, herbed grilled chicken, fresh corn, creamy goat cheese, crunchy pecans and finished with a tangy balsamic dressing. So much goodness!
Provided by Jaclyn
Categories Salad
Time 30m
Number Of Ingredients 17
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.
GRILLED CHICKEN AND PEACH SALAD
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Provided by Kerri Conan
Categories Chicken Fruit Poultry Fourth of July Picnic Backyard BBQ Dinner Lunch Peach Summer Grill Grill/Barbecue Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.
GRILLED CHICKEN, PEACH, AND ARUGULA SALAD
Yummy salad!
Provided by trisha1985
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
- Brush 1 teaspoon oil onto cut-side of peaches.
- Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts and season with salt.
- Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
- Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g
GRILLED CHICKEN WITH PEACH SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side.
- Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper.
- Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil.
PEACH CHICKEN SALAD
This salad recipe from Priscilla Gilbert of Indian Harbour Beach, Florida is perfect for a summer luncheon and a great way to use up leftover chicken and fresh mint from your garden. "It also tastes just as good made with nectarines," notes Priscilla.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.
Nutrition Facts : Calories 225 calories, Fat 2g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 193mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
PEACHY GRILLED CHICKEN SALAD
Categories Salad Chicken Fruit Leafy Green Herb Mustard Onion Backyard BBQ Peach Summer Grill/Barbecue Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 15
Steps:
- Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
- Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio into dressing; toss to coat.
- Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken alongside and serve.
GRILLED PEACH, CHICKEN & FETA SALAD
Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing
Provided by Good Food team
Categories Dinner, Main course
Time 22m
Number Of Ingredients 8
Steps:
- Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
- Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
- Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.
Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
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