Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette
This salad is a must make for summer and the basil vinaigrette doubles as a marinade for the grilled chicken!
Servings: 4 servings
Ingredients
Basil Vinaigrette/Marinade
- 1/2 cup fresh basil leaves
- 3 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Salad
- 1 pound boneless skinless chicken breasts
- 2 peaches, quartered
- 2 ounces goat cheese, crumbled
- 1/4 cup toasted chopped pecans
- Mixed greens
Instructions
Basil Vinaigrette/Marinade
- In a blender, blend together all of the ingredients for the vinaigrette until smooth.
- Pour half of the vinaigrette into a freezer bag with the chicken breasts. Pour the other half of the vinaigrette into a jar or airtight container and store in the refrigerator until ready to serve.
Salad
- Let the chicken marinate in the basil vinaigrette for at least 1-2 hours.
- Heat your grill to medium-high heat and brush or spray the grates with oil.
- Brush the quartered peaches with a little olive oil. Grill the chicken for approximately 4-5 minutes per side depending on the thickness.
- While the chicken is grilling, grill the peaches for approximately 2 minutes per side or until they have nice grill marks.
- Let the chicken rest for 5 minutes before slicing.
- While the chicken rests prepare the rest of the salad. In a large bowl or on a serving platter add the mixed greens and top with crumbled goat cheese, pecans and the grilled peaches.
- Top with the sliced chicken and serve with the basil vinaigrette.
Nutrition
Calories: 392kcal | Carbohydrates: 16g | Protein: 39g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 103mg | Sodium: 681mg | Fiber: 2g | Sugar: 14g