Recipes

The Perfect Summer Chicken and Peach Salad

Chicken and Peach Salad with Peach Vinaigrette dressing (Rachel Johnson)

CHICKEN AND PEACH SALAD

Fresh peaches headline this simple and tasty recipe.

TOTAL TIME: 30 Minutes

MAKES: 4 servings

3 (6-ounce) chicken breasts

1 teaspoon kosher salt

1/2 teaspoon pepper

1/3 cup Peach Vinaigrette (see recipe below)

2 tablespoons olive oil

4 cups spring greens

1 large peach, sliced

1 large cucumber, peeled and sliced

1/2 cup sliced red onion

Fresh basil, torn into pieces

Preparation and Cooking:

1. Add chicken, salt, pepper and 1/3 cup Peach Vinaigrette to a bowl or an air-tight bag, tossing to coat. For best flavor and results, marinate overnight.

2. Preheat oven or grill to 350°F. In a skillet, heat olive oil over medium-high heat.

3. Sear chicken on both sides until a golden brown crust has formed (about 3 to 4 minutes per side).

4. Transfer chicken to the oven to finish cooking (about 10 minutes). Transfer chicken to a cutting board; allow to rest before slicing.

5. Arrange the salads: Divide spring greens, peaches, cucumber, red onion and fresh basil among four plates. Cut chicken into bite-sized pieces; top salad with chicken and remaining Peach Vinaigrette.

PEACH VINAIGRETTE

This quick, eight-ingredient vinaigrette is a tangy complement to the other ingredients in the salad.

TOTAL TIME: 5 Minutes

MAKES: 1 cup dressing

1 large firm peach, halved and pitted

1/4 cup extra-virgin olive oil

3 tablespoons apple cider vinegar

3 tablespoons honey

3 tablespoons Dijon mustard

1 tablespoon water

1 teaspoon fresh chopped thyme

1/2 teaspoon sea salt

Preparation:

1. Using the large holes of a box grater, shred peach into small pieces. If you don't have a box grater, chop the skin and flesh into a fine pulp. Transfer to a jar with an air-tight lid.

2. Add remaining ingredients to jar. Cover and shake until the dressing is smooth and emulsified. Taste; adjust seasonings, as needed.

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