Grilled Peach Spinach Chicken (Printable)
Grilled peaches, tender chicken and baby spinach with mint in a honey-lime vinaigrette. Ready in 35 minutes.
# List of ingredients:
→ Salad Base
01 - 2 boneless, skinless chicken breasts
02 - 2 ripe peaches, halved and pitted
03 - 5 ounces baby spinach
04 - 1/4 small red onion, thinly sliced
05 - 1/4 cup fresh mint leaves, torn
06 - 1/3 cup crumbled feta cheese
07 - 1/4 cup pecans, toasted and roughly chopped
→ Chicken Marinade
08 - 2 tablespoons olive oil
09 - 1 tablespoon lemon juice
10 - 1 garlic clove, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Honey-Lime Vinaigrette
13 - 2 tablespoons extra virgin olive oil
14 - 1 tablespoon honey
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon Dijon mustard
17 - Salt and black pepper, to taste
# Steps:
01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Add the chicken breasts, turning to coat evenly. Allow to marinate for at least 15 minutes at room temperature.
02 - Preheat a grill or grill pan over medium-high heat until properly heated, approximately 5 minutes.
03 - Lightly brush the cut sides of the peach halves with olive oil to prevent sticking and promote caramelization.
04 - Grill the chicken breasts for 5 to 7 minutes per side until cooked through and juices run clear. Place peach halves cut side down on the grill for 2 to 3 minutes until distinct grill marks form and the fruit softens slightly. Remove everything from the grill and let the chicken rest for 5 minutes before slicing. Cut the grilled peaches into thick wedges.
05 - In a small bowl, whisk together the extra virgin olive oil, honey, fresh lime juice, Dijon mustard, salt, and pepper until the dressing is fully emulsified and smooth.
06 - In a large serving bowl, combine the baby spinach, sliced red onion, torn mint leaves, crumbled feta, and chopped pecans. Arrange the sliced grilled chicken and peach wedges on top. Drizzle with the honey-lime vinaigrette and toss gently to coat all ingredients evenly.
07 - Transfer to plates and serve immediately. Garnish with additional fresh mint leaves if desired.
# Expert Advice:
01 -
- That honey lime vinaigrette is the kind of thing you will want to put on everything once you taste it, bright and sweet and tangy all at once.
- The grilled peaches turn ordinary chicken salad into something people actually remember and ask for again.
- It comes together fast enough for a Tuesday but looks fancy enough for company.
- Every texture is there: crunchy pecans, creamy feta, juicy fruit, and tender chicken all in one bite.
02 -
- Do not skip the resting time for the chicken because slicing immediately lets all the juices run out and you end up with dry meat on a salad that deserves better.
- The vinaigrette will separate if it sits too long, so give it another quick whisk right before pouring or shake it in a jar with a tight lid.
03 -
- Score the peach halves lightly in a crosshatch pattern before grilling and the heat penetrates more evenly giving you caramelized edges with a firm center.
- If your peaches are extremely ripe grill them for only about ninety seconds per side because they will fall apart and become jammy rather than holding their shape.