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Grilled Peach And Chicken Salad With Raspberry Vinaigrette

You have to try this amazing salad made with grilled peaches and other fresh produce from Walmart!


2 antibiotic-free chicken breasts

Olive oil



7 peach halves, pits removed

1 cup raspberries

Mixed lettuces

½ cup goat cheese crumbles

½ cup toasted pecans, roughly chopped


3 tablespoons Dijon mustard

3 tablespoons raspberry jam

1 tablespoon honey

¼ cup red wine vinegar

¾ cup olive oil

⅛ teaspoon salt


1. Place the chicken breasts on a cutting board and cover with plastic wrap. Using a pounding tool or the back of a skillet, gently pound the thick part of each chicken breast until it flattens into a uniform thickness. Drizzle with a little olive oil and season with salt and pepper. Let sit for at least 30 minutes to come up to temperature.

2. Preheat a grill pan to medium/medium-high heat for 5 minutes. Grill the chicken breasts for 5 minutes on each side, until internal temperature of 165°F (74°C). Turn off the heat and let the chicken rest for 2 minutes on the hot pan, then transfer to a cutting board and let rest for 5 minutes more. Slice each breast into 10 pieces.

3. Preheat a grill pan to high. Drizzle the peach halves with olive oil. Grill for 3 minutes or until well marked. Transfer to a cutting board and slice each half in half again.

4. To make the vinaigrette: Whisk together the mustard, jam, honey, and vinegar. Pouring the oil in a thin, steady stream, whisk into the vinegar mixture until incorporated, then whisk in the salt.

5. To assemble the salad: Divide the lettuce, peach wedges, raspberries, goat cheese, pecans, and grilled chicken among 4 plates/bowls. Drizzle with the vinaigrette.