Grilled Peach Salad with White Balsamic Vinaigrette
Nothing says summer quite like fresh peaches and grilling out so this grilled peach salad pretty much screams it.
Peaches caramelized on the grill. Fresh, leafy greens. Crunchy, buttery pecans. Juicy, grilled chicken. Creamy, earthy goat cheese. Tangy white balsamic vinaigrette. Yes, please!
It is way too easy to overcook chicken on the grill. It’s also really easy to get some perfect grill marks while leaving the inside pink. The key is to filet or pound the breasts so they can cook evenly.
Throw the chicken into a ziplock bag & pound away. I really just focus on the thicker end of the boob to make it the same thickness as the thinner side.
Spritz the chicken breasts with some oil. I especially love Trader Joe’s sprayable olive oil for this. It provides a thin, even coat without having to rub on raw chicken. Season with salt & pepper. Or, if you have it, another TJ’s favorite of mine: seasoning salt.
Grill on medium heat for 4-5 min per side.
Wash & slice the peaches in half. Sprits with some of the olive oil spray and place the grill for just a couple minutes on each side, until caramelized.
While the chicken & peaches cool, prep the vinaigrette & assemble the salad.
In a small bowl, combine the honey, pepper, garlic salt, and white balsamic vinegar. Slowly whisk in the oil to emulsify. Let it hang out while you assemble the salad.
Chop the kale & romaine then add the chopped red onions.
Add more summer, aka pecans & goat cheese!
Top with the sliced grilled chicken and peaches.
Drizzle on the vinaigrette and enjoy.
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 12 minutes |
|
|
|
|
The perfect summer salad! Peaches caramelized on the grill. Fresh, leafy greens. Crunchy, buttery pecans. Juicy, grilled chicken. Creamy, earthy goat cheese. Tangy white balsamic vinaigrette.
|
- 12 oz boneless, skinless chicken breast about two breasts
- 1 heart romaine lettuce
- 1 bunch kale
- 1/2 cup chopped pecans
- 1/2 red onion chopped
- 2 oz crumbled goat cheese
- 2 fresh peaches
- 3/4 cup avocado oil
- 1/4 cup white balsamic vinegar
- 1/2 tsp garlic salt
- 1/2 tsp ground black pepper
- 1 tbsp honey
- Heat grill to medium heat. Place chicken in a plastic bag and pound to a uniform thickness, about 1/4 inch. Coat lightly with oil, salt & pepper. Grill for 4-5 minutes per side.
- Wash & cut the peaches in half. Lightly coat with oil and grill for a few minutes each side, until caramelized.
- Prep the vinaigrette. In a small bowl, combine the honey, pepper, garlic salt, and white balsamic vinegar. Slowly whisk in the oil to emulsify. Set aside while you prep the salad.
- Chop the kale and romaine. Add the red onion, pecans, and goat cheese. Top with the chicken and peaches and drizzle with the vinaigrette.
Easily make Paleo & Whole30 by excluding the goat cheese.
