grilled peach and chicken salad

Grilled Peach and Chicken Salad Recipe

grilled peach and chicken saladFresh, sweet, tangy and bright – this peach and chicken salad combines some of our favorite flavors in one easy to make dish. The hardest part about the whole recipe is doing a quick grill on the peaches, and the rest is really tossing it together. This salad’s bright flavors will remind you of spring and summer when you make it, and is a great salad to make to take on the go.

Ingredients:

  • 2 heads Romaine lettuce, base removed, washed and patted dry
  • 3 medium ripe Peaches, pits removed and cut into wedges
  • 16 oz. Rotisserie Chicken, preferably breast meat
  • 4 oz. Pecans, chopped
  • 4 oz. Goat Cheese

Champagne Vinaigrette:

  • 3 Tbsp Champagne Vinegar
  • 1 Tbsp fresh Lemon Juice
  • 1/2 cup extra virgin Olive Oil
  • 2 tsp Shallot, very finely minced
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Honey
  • Salt and pepper, to taste

Directions:

  1. grilled peach and chicken saladIn a glass bowl whisk together your champagne vinegar, lemon juice, olive oil, shallot, mustard and honey. Salt and pepper to taste and set aside.
  2. On a clean grill or stove top griddle brush with a non-stick cooking spray. Grill peaches about 3 minutes on each side until lines begin to appear and they begin to caramelize. Only flip once while grilling.
  3. Tear your romaine leaves into small pieces and place on plates. Add your pieces, pecans, goat cheese, shredded chicken on top. Drizzle on your dressing.
  4. To prepare the vinaigrette, combine the first 6 ingredients in a non-reactive glass bowl and whisk to combine thoroughly. Season with salt and pepper to taste and set aside.

Grilled Peach and Chicken Salad Recipe

Grilled Peach and Chicken Salad Recipe

Ingredients

  • 2 heads Romaine lettuce, base removed, washed and patted dry
  • 3 medium ripe Peaches, pits removed and cut into wedges
  • 16 oz. Rotisserie Chicken, preferably breast meat
  • 4 oz. Pecans, chopped
  • 4 oz. Goat Cheese
  • Champagne Vinaigrette:
  • 3 Tbsp Champagne Vinegar
  • 1 Tbsp fresh Lemon Juice
  • 1/2 cup extra virgin Olive Oil
  • 2 tsp Shallot, very finely minced
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Honey
  • Salt and pepper, to taste

Instructions

  1. In a glass bowl whisk together your champagne vinegar, lemon juice, olive oil, shallot, mustard and honey. Salt and pepper to taste and set aside.
  2. On a clean grill or stove top griddle brush with a non-stick cooking spray. Grill peaches about 3 minutes on each side until lines begin to appear and they begin to caramelize. Only flip once while grilling.
  3. Tear your romaine leaves into small pieces and place on plates. Add your pieces, pecans, goat cheese, shredded chicken on top. Drizzle on your dressing.
  4. To prepare the vinaigrette, combine the first 6 ingredients in a non-reactive glass bowl and whisk to combine thoroughly. Season with salt and pepper to taste and set aside.
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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