Grilled Peach Kale Chicken Basil (Printable)
Grilled peaches, sliced chicken, massaged kale, basil and toasted nuts tossed in a honey-balsamic dressing for a light summer main.
# List of ingredients:
→ Salad Base
01 - 2 boneless, skinless chicken breasts
02 - 2 ripe peaches, halved and pitted
03 - 6 cups curly kale, stems removed and leaves chopped
04 - 1/2 cup fresh basil leaves, torn
05 - 1/4 cup red onion, thinly sliced
06 - 1/4 cup toasted pecans or walnuts, roughly chopped
07 - 1/4 cup crumbled feta cheese (optional)
→ Honey-Balsamic Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon balsamic vinegar
10 - 1 tablespoon honey
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Set a grill or grill pan to medium-high heat and allow it to reach full temperature before cooking.
02 - Lightly brush the chicken breasts and peach halves with 1 tablespoon of olive oil, then season generously with salt and freshly ground black pepper.
03 - 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 peach halves cut-side down for 2 to 3 minutes until prominent grill marks develop and the fruit softens slightly. Remove both from the grill and let rest.
04 - Place the chopped kale in a large mixing bowl. Drizzle with 1 teaspoon of olive oil and a pinch of salt, then massage the leaves firmly with your hands for 1 to 2 minutes until they become tender and turn a deeper vibrant green.
05 - In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until the dressing is smooth and well emulsified.
06 - Slice the rested grilled chicken breasts into even strips and cut the grilled peach halves into wedges.
07 - Add the sliced chicken, grilled peaches, red onion, torn basil, and toasted nuts to the massaged kale. Drizzle with the honey-balsamic dressing and toss gently until all components are evenly coated.
08 - Scatter crumbled feta cheese over the top if desired. Serve immediately while the peaches are still slightly warm.
# Expert Advice:
01 -
- The grilled peaches caramelize into something almost candylike, and they make the whole salad taste indulgent without a drop of heaviness.
- Massaging the kale sounds fussy but it transforms tough leaves into something silky and almost buttery in minutes.
- The honey balsamic dressing comes together in about thirty seconds and hits every note, sweet, tangy, savory, at once.
02 -
- Do not skip massaging the kale because unmassaged curly kale is genuinely unpleasant to eat raw and no amount of dressing can fix that toughness.
- Watch the peaches like a hawk on the grill because thirty seconds too long and they collapse into mush instead of holding their beautiful shape.
03 -
- Slice the peaches into fairly thick wedges because thin slices fall apart on the grill and you lose the juicy texture that makes this salad special.
- A quick shortcut is using a good quality store bought balsamic vinaigrette enhanced with an extra squeeze of honey and a minced garlic clove when you are short on time.