Grilled Peach Kale Chicken (Printable)
A vibrant summer salad with grilled peaches, tender chicken, kale, and fresh herbs tossed in zesty vinaigrette.
# List of ingredients:
→ Salad
01 - 2 boneless, skinless chicken breasts
02 - 2 large ripe peaches, halved and pitted
03 - 6 cups kale, stemmed and chopped
04 - 1/2 cup fresh basil leaves, torn
05 - 1/4 cup fresh mint leaves, torn
06 - 1/2 small red onion, thinly sliced
07 - 1/4 cup toasted sliced almonds
08 - 1/3 cup crumbled feta cheese (optional)
→ Marinade
09 - 2 tablespoons olive oil
10 - 1 tablespoon lemon juice
11 - 1 garlic clove, minced
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 2 tablespoons white balsamic vinegar (or apple cider vinegar)
16 - 1 teaspoon honey
17 - 1 teaspoon Dijon mustard
18 - Salt and pepper, to taste
# Steps:
01 - In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper. Place the chicken breasts in a shallow dish, pour the marinade over them, and let rest for 15 minutes while preparing the remaining ingredients.
02 - Preheat a grill or grill pan to medium-high heat. Lightly brush the cut sides of the peach halves with olive oil.
03 - Grill the marinated chicken breasts for 5 to 7 minutes per side, until fully cooked through and the juices run clear. Transfer to a plate and rest for 5 minutes before slicing thinly against the grain.
04 - Place the peach halves cut side down on the grill and cook for 2 to 3 minutes until distinct grill marks form and the flesh softens slightly. Remove from the grill and slice each half into wedges.
05 - Place the chopped kale in a large salad bowl. Sprinkle with a pinch of salt and massage the leaves firmly with your hands for 1 to 2 minutes until they darken in color and become tender.
06 - Add the sliced grilled chicken, peach wedges, torn basil, torn mint, sliced red onion, and toasted almonds to the bowl with the kale.
07 - Whisk together the extra-virgin olive oil, white balsamic vinegar, honey, and Dijon mustard in a small bowl until fully emulsified. Season with salt and pepper to taste.
08 - Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Top with crumbled feta cheese if desired and serve immediately.
# Expert Advice:
01 -
- Grilling peaches transforms them into something almost candy like, and once you try it you will look for excuses to put fruit on every grillable surface you own.
- The kale massaging step sounds fussy but it turns a tough green into something tender and almost buttery without any cooking.
02 -
- Do not skip massaging the kale because raw kale is punishing and no amount of good dressing can rescue it.
- Letting the chicken rest before slicing keeps the juices inside where they belong instead of pooling on your cutting board.
03 -
- Choose peaches that smell like peaches at the store because ones with no fragrance will never develop flavor no matter what you do to them.
- A fork makes the best massaging tool for kale if you do not want to get your hands oily from the dressing.