Embrace the taste of pure sunshine with this vibrant, nourishing, and incredibly satisfying summer salad. Imagine tender, juicy grilled chicken and sweet, succulent peaches nestled on a bed of fresh greens, all brought to life with tangy feta, crunchy walnuts, and a drizzle of homemade balsamic vinaigrette. This isn’t just a salad; it’s a complete, restaurant-quality meal that is both light enough for a warm day and hearty enough to be a truly satisfying dinner.
Prep Time: 15 mins
Total Time: 35 mins (includes grilling time)
Servings: 4
Ingredients:
For the Balsamic Vinaigrette:
- â…“ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small clove garlic, minced
- Salt and black pepper, to taste
For the Grilled Chicken & Salad:
- 2 large boneless, skinless chicken breasts, (about 1.5 lbs total)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 5 oz mixed spring greens or arugula
- 2 ripe but firm peaches, pitted and sliced
- ½ cup walnuts or pecans, toasted
- ⅓ cup crumbled feta or goat cheese
- ¼ red onion, thinly sliced
Instructions:
- Make the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine all the vinaigrette ingredients (olive oil, balsamic vinegar, Dijon, honey, garlic, salt, and pepper). Whisk or shake vigorously until well emulsified.
- Prepare the Chicken: Pat the chicken breasts dry and rub them with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the seasoned chicken on the grill and cook for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes.
- Assemble the Salad Base: While the chicken is resting, arrange the mixed greens on a large platter or in individual bowls. Top with the sliced peaches, toasted walnuts, and thinly sliced red onion.
- Slice and Serve: Slice the rested chicken against the grain into ½-inch thick strips. Arrange the warm chicken slices over the salad.
- Finish and Enjoy: Sprinkle the crumbled feta cheese over the top. Drizzle generously with the balsamic vinaigrette and serve immediately.
Recipe Notes:
- Perfectly Juicy Chicken: Letting the chicken rest for 5-10 minutes before slicing is crucial. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist.
- Choosing Your Peaches: Use peaches that are ripe for sweetness but still firm enough to hold their shape when sliced. For an extra layer of flavor, you can even grill the peach halves for 2-3 minutes per side until lightly charred.
- Toasting Nuts: To toast the walnuts, spread them on a dry skillet over medium heat for 3-5 minutes, tossing frequently, until fragrant. This simple step dramatically enhances their flavor.
- Cheese Swaps: Crumbled goat cheese is a fantastic, tangy alternative to feta. For a milder option, try shaved Parmesan.
- Meal Prep Tip: You can grill the chicken and make the vinaigrette ahead of time. Store them in separate airtight containers in the refrigerator. When you’re ready to eat, simply assemble the salad with the fresh ingredients and sliced chicken.
There you have it—a beautifully balanced, healthy, and exceptionally delicious salad that truly celebrates the best flavors of summer. This dish is perfect for a light dinner on the patio or an impressive yet easy lunch. We hope you love this taste of summer! Happy grilling!
Estimated Nutritional Information (per serving)
Calories:Â 560;Â Protein:Â 42g;Â Fat:Â 35g (Saturated Fat: 7g);Â Carbohydrates:Â 20g;Â Fiber:Â 5g;Â Sugar:Â 13g;Â Sodium:Â 550mg.
Disclaimer:Â Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
