back to top

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!

Posted on

INGREDIENTS:

2 antibiotic-free chicken breasts

Olive oil

Salt


Pepper

7 peach halves, pits removed

1 cup raspberries

Mixed lettuces


½ cup goat cheese crumbles

½ cup toasted pecans, roughly chopped

Vinaigrette:

3 tablespoons Dijon mustard

3 tablespoons raspberry jam

1 tablespoon honey

¼ cup red wine vinegar

¾ cup olive oil

⅛ teaspoon salt

PREPARATION:

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.