Grilled Basil Chicken Peach Salad Delight
This fresh peach salad is topped with grilled basil chicken and a sweet tangy white balsamic honey vinaigrette. Perfect as a main dish or side!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts
- 3 Tbsp olive oil (plus more for brushing grill)
- 0.33 cup fresh basil, chopped slightly packed
- 2 cloves garlic minced
- 1 Tbsp fresh lemon juice
- 0.33 cup olive oil
- 3 Tbsp white balsamic vinegar
- 1 Tbsp honey
- 1 tsp Dijon mustard
- 10 oz Spring Mix lettuce
- 1 lb fresh peaches sliced (about 3 small)
- 2 ears corn husked, kernels cut from cob
- 0.5 cup pecans chopped, toasted
- 0.5 small red onion sliced thin, rinsed to remove harsh bite
- 4 oz goat cheese crumbled
- tsp salt
- tsp freshly ground black pepper
Instructions
Preparation Steps
- In a small bowl, whisk together olive oil, chopped basil, minced garlic, and lemon juice. Season with about 0.5 tsp salt and 0.5 tsp pepper. Press basil with the back of a spoon to release flavor. Place chicken breasts in a resealable bag, flatten thicker parts, and pour in the basil mixture. Seal the bag, rub marinade over chicken, and refrigerate for 2 to 5 hours.
- Preheat grill to medium-high heat (425°F to 450°F). Oil the grill grates lightly. Grill chicken for 4 to 5 minutes per side until internal temperature reaches 165°F. Remove from grill, let rest 10 minutes, then slice into strips or dice.
- Whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper until blended. Store chilled until ready to use. Stir before pouring over salad.
- In a large bowl, gently toss lettuce, sliced peaches, corn kernels, toasted pecans, sliced onions, and grilled chicken. Sprinkle crumbled goat cheese over top and drizzle with vinaigrette. Serve immediately.
Notes
This salad is wonderful for summer gatherings and can be served as a main or a side. For a twist, try grilling the peaches and corn to enhance the flavors.