This week I got a new cookbook and I love it! It is the Two Peas & Their Pod Cookbook, Favorite Everyday Recipes from Our Family Kitchen by Maria Lichty. She and her husband also have a wonderful blog – so many delicious looking recipes. The blog address is: https://www.twopeasandtheirpod.com/
This recipe was from that cookbook – and it is one of the best salads I have ever eaten! You will want to make it while the peaches and blackberries are still in season. A perfect meal! Enjoy!
Grilled Balsamic Chicken and Peach Salad
Fresh seasonal fruit pairs beautifully with balsamic chicken to create one of the best salads ever!
Servings: 4 Servings
Ingredients
Balsamic Marinade and Dressing
- 1/3 cup balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 1 1/2 tablespoons honey
- 3 garlic cloves, minced
- Kosher salt and freshly ground black pepper
Chicken and Peaches
- 4 boneless, skinless chicken breasts
- Nonstick cooking spray
- 2 large ripe peaches, halved and pitted
Salad
- 6 cups mixed greens
- 1 1/4 cups blackberries
- 1/2 small red onion, thinly sliced
- 3/4 cup crumbled goat or feta cheese
- Kosher salt and freshly ground black pepper
Instructions
Marinade
- In a medium bowl, whisk together the vinegar, olive oil, honey and garlic. Season with salt and pepper to taste.
Chicken and Peaches
- Place the chicken in a gallon-sized zip-top bag. Add 1/2 cup of the marinade and seal the bag. Let the chicken marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator, turning occasionally. Refrigerate the remaining marinade to use for the peaches and to dress the salad.
- When ready to cook, remove the chicken from the marinade and discard the marinade.
- Preheat the grill to medium heat. coat the grill with nonstick cooking spray. Grill the chicken fro 5-6 minutes per side, until cooked through ( a meat thermometer inserted into the thickest part should register 165 degrees). Allow the chicken to rest for 10 minutes before slicing across the grain.
- Brush the peach halves with some of the reserved marinade. Grill the peaches, cut side down, for 4-5 minutes, until they are soft and have nice grill marks. Let the peaches rest for 2 minutes, then slice.
Salad
- Arrange the greens on a large platter and top with the sliced chicken and peaches, the blackberries, onion slices, and cheese. Drizzle with the remaining balsamic marinade/dressing and season with a sprinkle of salt and pepper. (I arranged the salad in individual serving bowls)
