Portuguese Salad With Grilled Chicken And Peaches

Name: Portuguese Salad With Grilled Chicken And Peaches
Yield: 3 serving
Ingredients: 6 chicken thighs; 2 peaches; 2 tablespoons parsley; 1 teaspoon lemon zest; 1 teaspoon paprika; ½ teaspoon chilli powder; ½ teaspoon cumin powder; ½ teaspoon garlic powder; 2 teaspoons brown sugar; ¼ teaspoon pepper; ⅓ teaspoon salt; 3 tablespoons olive oil; 3 handfuls of arugula; 1 cup grape tomatoes; ⅓ cup feta cheese; ½ small red onion; ¼ cup olive oil; 1 tablespoon honey; 1 tablespoon balsamic vinegar

User Reviews

5.0

3 reviews

Excellent

Servings
3
Course
Main Course
Cuisine
Portuguese

Portuguese Salad With Grilled Chicken And Peaches

Knox Blevins

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This Portuguese Salad is a savory summer salad with fruit that's juicy, healthy, and downright delicious.

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Ingredients

Servings

6 chicken thighs skinless boneless
2 peaches quartered, pits removed
2 tablespoons parsley finely minced
1 teaspoon lemon zest
1 teaspoon paprika
½ teaspoon chilli powder
½ teaspoon cumin powder
½ teaspoon garlic powder
2 teaspoons brown sugar
¼ teaspoon pepper
⅓ teaspoon salt
3 tablespoons olive oil
3 handfuls of arugula
1 cup grape tomatoes halved
⅓ cup feta cheese crumbled
½ small red onion thinly sliced

For The Vinaigrette

¼ cup olive oil
1 tablespoon honey
1 tablespoon balsamic vinegar

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Instructions

In a small bowl combine minced parsley, lemon zest, paprika, chilli powder, cumin, garlic, brown sugar, pepper, salt and olive oil.
Give everything a nice whisk and pour the blend over the chicken thighs. Mix well until chicken is coated into spices. Let the chicken marinate for 30 minutes.
Preheat your grill pan for 5 minutes and cook chicken thighs for 5 minutes on each side.
Remove from the grill and let it rest.
Wipe the grill pan with a paper towel and put it on the heat again. Place halved peaches on a grill and cook for a few minutes on each side until distinctive grill marks are seen.
On a cutting board, thinly slice your chicken and set aside.
In a small bowl whisk together ingredients for the vinaigrette.
In a serving bowl combine arugula, chicken, peaches, red onion, grape tomatoes and feta cheese. Drizzle with vinaigrette and serve immediately.

Notes

Marinating the chicken. We recommend marinating the chicken for at least 30 minutes. This allows the chicken to soak up the flavors of the spices and the olive oil. It results in a more flavorful and juicy grilled chicken.
Storage. This salad is best enjoyed fresh, but if you have leftovers, they can be kept in the refrigerator for up to 2 days.