Grilled Peach and Spinach Chicken Salad with Basil Mint (Printable)
Tender grilled chicken and caramelized peaches over fresh spinach with a zesty basil-mint dressing.
# List of ingredients:
→ Chicken & Marinade
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 garlic clove, minced
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad
07 - 4 cups baby spinach, washed and dried
08 - 2 ripe peaches, halved and pitted
09 - 1/4 small red onion, thinly sliced
10 - 1/3 cup crumbled feta cheese
11 - 1/4 cup toasted pecans or walnuts
→ Basil Mint Vinaigrette
12 - 1/3 cup fresh basil leaves, packed
13 - 2 tablespoons fresh mint leaves
14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon white wine vinegar
16 - 1 teaspoon honey
17 - 1/4 teaspoon kosher salt
18 - 1/8 teaspoon freshly ground black pepper
# Steps:
01 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat the chicken breasts evenly with the marinade and let rest for 10 minutes at room temperature.
02 - Preheat an outdoor grill or grill pan over medium-high heat until hot and lightly smoking.
03 - Brush the peach halves lightly with olive oil. Place the chicken on the grill and cook for 5 to 7 minutes per side, until fully cooked through and juices run clear. Grill the peaches cut-side down for 2 to 3 minutes until distinct grill marks form and the fruit softens slightly. Remove everything from the grill.
04 - Allow the chicken to rest for 5 minutes, then slice thinly against the grain. Cut each grilled peach half into wedges.
05 - In a blender or food processor, combine the basil, mint, extra-virgin olive oil, white wine vinegar, honey, salt, and pepper. Blend until smooth and emulsified.
06 - In a large bowl, combine the baby spinach, sliced red onion, grilled chicken, peach wedges, crumbled feta, and toasted nuts. Drizzle with the basil mint vinaigrette and toss gently to coat all ingredients evenly.
07 - Divide among plates and serve immediately. Garnish with additional fresh basil or mint leaves if desired.
# Expert Advice:
01 -
- The charred sweetness of grilled peaches against salty feta creates a flavor combination that will ruin plain salads for you forever.
- That basil mint vinaigrette comes together in under a minute and tastes like something from a restaurant kitchen, but you blended it in your pajamas.
02 -
- Do not skip the resting step for the chicken, cutting immediately sends every drop of moisture straight to the cutting board and leaves the meat dry.
- The vinaigrette will darken in color after an hour in the fridge but the flavor holds perfectly for up to three days in a sealed jar.
03 -
- Choose peaches that smell like heaven but still have a little give when pressed, too firm and they will not caramelize, too soft and they collapse into mush on the grates.
- Doubling the vinaigrette recipe takes no extra effort and gives you a stunning green dressing to drizzle over everything from roasted vegetables to scrambled eggs all week.