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Grilled Peach & Chicken Salad


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

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Description

Grilled Peach & Chicken Salad is a summer dream! Succulent peaches are grilled alongside the chicken until perfectly seared with grill marks. Top the salad with the grilled peaches, chicken, homemade garlic croutons and bleu cheese. Drizzle with a white wine honey vinaigrette and you have a salad loaded full of summer flavor! This salad is perfect for sitting out on the back deck, listening to the crickets sing and sun set.


Ingredients

Scale

For the salad:

  • 1 1/2 pounds boneless, skinless chicken tenders or breasts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon seasoned salt
  • 3 peaches, cored and cut into 1/2 inch slices
  • 8 oz spring lettuce mix
  • 3/4 cup bleu cheese crumbles

For the croutons:

  • 3 cups bread cubes, about 1/2 inch big, such as an Italian, Tuscan or baguette bread
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic salt

For the dressing:

  • 1 tablespoon finely chopped shallot
  • 1 tablespoon dijon mustard
  • 3 tablespoons white wine vinegar
  • 3 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin olive oil

Instructions

For the salad:

  1. Preheat your grill to medium heat. Evenly coat the chicken with the tablespoon of olive oil and seasoned salt. Grill for about 5-8 minutes on each side until cooked all the way through.
  2. Grill the peach slices for a couple minutes on each side to create grill marks, using a pair of tongs to gently flip and remove them from the grill.
  3. Place the spring lettuce mix in a big bowl, top with the blue cheese and set aside for the rest of the toppings.

For the croutons:

  1. Preheat your oven to 400 degrees. While the chicken is cooking, toss the bread cubes with the melted butter and garlic salt until evenly coated. Bake for about 3 minutes before flipping and baking for another few minutes, or until the croutons are perfectly golden brown.

For the dressing:

  1. In a small bowl, whisk together the shallot, dijon mustard, white wine vinegar, honey and salt. Whisk in the olive oil until a smooth dressing forms.

To assemble:

  1. Top the already prepared bowl of salad with bleu cheese with the grilled chicken, grilled peaches and homemade croutons. Drizzle with the dressing and gently toss to coat or serve the dressing on the side. Enjoy!

Notes

  • If you don’t like bleu cheese, you can sub it for feta or goat cheese.
  • The croutons can be made a day or so in advance and stored in an air-tight container once cooled.
  • To meal-prep this salad, store the dressing separately from the rest of the salad to not wilt the lettuce.
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