Grilled Peach Salad 9/15/16 - WSMV News 4

Grilled Peach Salad 9/15/16

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Grilled Peach Salad with Grilled Basil Chicken, bacon and Peach Cider & Honey Vinaigrette

Yield: About 5 servings

            Grilled Basil Chicken
            2 boneless skinless chicken breasts
            3 Tbsp. olive oil, plus more for your skillet
            1/3 cup slightly packed chopped fresh basil
            2 cloves garlic, minced
            1 Tbsp. fresh lime juice
            Salt and freshly ground black pepper
            1/3 cup olive oil
            3 Tbsp. apple cider vinegar
            1 Tbsp. honey
            1 tsp. Dijon mustard
         1 pitted and chopped peach
            Sea Salt and freshly ground black pepper
            10 oz. Spring Mix lettuce
            1 lb. peaches, sliced (about 3 medium)
            2 ears corn, husked and kernels cut from cob
            1/2 cup chopped pecans, toasted
            1/2 small red onion, sliced thin (about 3/4 cup), rinse under water to
remove harsh bite
            4 oz. Goat cheese, crumbled
           Left over bacon about 2 or 3 pieces diced
            For the chicken:
            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.
            Heat medium skillet and add olive oil or coconut oil. Cook chicken in the marinade for about 5 minutes per side or until chicken is completely cooked. Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.
           A few minutes before your chicken is finished cooking slice your peaches in half and remove the pit. Place peach halves on the grill and cook for about 5 minutes max. The peaches will soften and the sugar will pour out creating a sweet caramelized topping.
            For the vinaigrette:
            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.
            For the salad:
            In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken & bacon. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.

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