Balsamic Chicken Peach Salad Recipes

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BALSAMIC CHICKEN AND PEACH SALAD

A summery salad that's ready to be enjoyed warm or at room temperature at a moment's notice. Low-fat, yet full of flavour.

Provided by MarieRynr

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7



Balsamic Chicken and Peach Salad image

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.

Nutrition Facts : Calories 271.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.5, Sodium 162.2, Carbohydrate 10.1, Fiber 2.1, Sugar 7.7, Protein 27.3

2 tablespoons balsamic vinegar
3 tablespoons olive oil
salt and pepper
4 boneless skinless chicken breasts
2 ripe peaches
4 ounces baby spinach leaves
1 cup loosely packed basil leaves

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD

Yummy salad!

Provided by trisha1985

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8



Grilled Chicken, Peach, and Arugula Salad image

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.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g

5 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
½ teaspoon salt, or more to taste
4 peaches, halved and pitted
4 skinless, boneless chicken breast halves
8 cups baby arugula

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