Peach Salad {with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette}
User Reviews
5
Peach Salad {with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette}
Description
The salad combines chicken breast marinated in olive oil, chopped fresh basil, garlic, and lemon juice, then grilled until cooked through and sliced. The vinaigrette blends olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper for a slightly sweet and acidic dressing that complements the chicken and fresh produce.
The salad base is made from spring mix lettuce, juicy sliced peaches, freshly cut corn kernels, thinly sliced and rinsed red onion to reduce sharpness, toasted chopped pecans, and crumbled goat cheese. The combination provides a mix of crisp greens, sweet and juicy fruit, crunchy nuts, sharp onion, and creamy cheese.
This salad is ideal for summer meals, offering fresh seasonal produce alongside protein and a balanced dressing. It benefits from fresh basil for authentic flavor and is best served shortly after assembling. Using fresh peaches during their peak season enhances the salad's taste and texture.
The recipe advises against substituting dried basil for fresh due to the flavor importance, and suggests a small amount of dried basil only as a last resort during winter.
Ingredients
Grilled Basil Chicken
- 1 lb chicken breast boneless skinless
- 3 Tbsp olive oil , plus more for brushing grill
- 1/3 cup basil slightly packed, chopped, fresh
- 2 cloves garlic , minced
- 1 Tbsp lemon juice fresh
- salt freshly ground
- black pepper freshly ground
Vinaigrette
- 1/3 cup olive oil
- 3 Tbsp white balsamic vinegar
- 1 Tbsp honey
- 1 tsp Dijon mustard
- salt freshly ground
- black pepper freshly ground
Salad
- 10 oz spring mix lettuce
- 1 lb peaches , sliced (about 3 small)
- 2 corn husked and kernels cut from cob, ears
- 1/2 cup pecans toasted, chopped
- 1/2 red onion sliced thin (about 3/4 cup), rinse under water to remove harsh bite, small
- 4 oz goat cheese , crumbled
Instructions
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.
- Preheat a grill to 425 - 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.
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. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.
Notes
- Use fresh basil for authentic flavor; avoid substituting dried basil if possible.
- If fresh basil is unavailable, use 1 tablespoon dried basil as a last resort despite differing taste.
- The salad balances sweet peaches and honey vinaigrette with savory grilled chicken and pecans.
User Reviews
Overall Rating
5
You'll Also Love
