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.
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 12 minutes |
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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.
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Ingredients
- 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
White Balsamic Vinaigrette
- 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
Servings: people
Instructions
- 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.
Recipe Notes
Easily make Paleo & Whole30 by excluding the goat cheese.
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