Fresh Peach Salad with Raspberry Vinaigrette recipe
All Recipes Salad
Ingredients
- ¼ cup balsamic vinegar 3 tablespoons olive oil, divided ¼ cup honey 2 teaspoons salt 1 teaspoon ground black pepper ¼ cup raspberries 2 peaches, halved and pitted 2 skinless, boneless chicken breasts salt to taste ground black pepper to taste 1 cup grape tomatoes, halved 1 (5 ounce) bag mixed salad greens, or more to taste ½ cucumber, chopped ½ red onion, sliced ½ cup roasted pecans
Nutrition Info
- 364.7 caloriescarbohydrate: 31.4 gcholesterol: 33.6 mgfat: 21.6 gfiber: 3.7 gprotein: 15 gsaturatedFat: 2.7 gservingSize: -sodium: 1251.5 mgsugar: 24.9 gtransFat: : -unsaturatedFat: : -
Directions Fresh Peach Salad with Raspberry Vinaigrette
Directions
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Combine vinegar, 2 tablespoons olive oil, honey, 2 teaspoons salt, and 1 teaspoon black pepper in a bowl and mix until well combined. Crush raspberries in a bowl using a fork and add to the vinaigrette.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Lightly brush the cut surfaces of the peaches with vinaigrette. Cook on the preheated grill until browned, about 5 minutes.
Place chicken on a cutting board and sprinkle with 1 tablespoon olive oil and salt and pepper to taste. Cook on the hot grill until browned, 4 to 5 minutes, brush cooked side with vinaigrette. Flip and cook until browned on the second side and no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush second side with vinaigrette.
Slice grilled peaches and grilled chicken and place in a bowl. Add tomatoes, mixed greens, cucumber, red onion, and pecans. Drizzle salad with remaining vinaigrette and mix thoroughly.