Balsamic Chicken And Peach Salad Recipes

Steps:

• Preheat the grill to medium and line the rack with foil. Measure 1 tbsp of the vinegar into a shallow dish with 1 tbsp olive oil and a good shake of salt and pepper. Add the chicken fillets and turn them in the dressing until they are well coated. Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in colour.
• Halve the peaches, remove the stones and slice fairly thickly. Spread the spinach leaves over a serving platter. Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves. Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 tbsp olive oil and some salt and pepper. Drizzle over the salad and serve.

Steps:

• Combine vinegar, oil, salt and pepper. Cover peaches and onion with dressing mixture. Dress salad greens with peach mixture and serve immediately.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

Steps:

• Preheat the grill to medium and line the rack with foil.
• Measure 1 TBS of the vinegar into a shallow dish with 1 TBS olive oil and a good shake of salt and pepper.
• Add the chicken breasts and turn them in the dressing until they are well coated.
• Put the chicken in one layer on teh foil-lined rack and grill for 10 to 12 minutes, then turn them and grill for a further 10 to 12 minutes until the chicken is cooked through, glossy and deep brown in colour.
• Halve the peaches, remove the stones and slice fairly thickly.
• Spread the spinach leaves over a serving platter.
• Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves.
• Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 TBS olive oil and some salt and pepper.
• Drizzle over the salad and serve.