Ah, the joys of summer! There’s something magical about biting into a ripe, juicy peach, its sweetness mingling with the warmth of a sunny afternoon.
Imagine capturing that moment in a dish—a salad, vibrant and refreshing, topped with succulent grilled chicken and drizzled with a tangy balsamic dressing. It’s like a picnic on your plate, a dance of flavors that feels both familiar and surprising.
Whether you’re lounging in your backyard or dreaming of distant beaches, this salad is a taste of sunshine.
Steps
- Prepare the chicken marinade by combining olive oil, fresh basil, garlic, lemon juice, salt, and pepper in a small bowl. Crush the basil against the bowl to release its flavor, place the chicken in a resealable bag, and evenly coat with the marinade. Seal and refrigerate the chicken for 2 to 5 hours.
- Preheat your grill to a medium-high heat of 425 to 450 degrees. Lightly oil the grill grates, then cook the marinated chicken for 4 to 5 minutes on each side until the internal temperature reaches 165 degrees. Allow the chicken to rest for 10 minutes before slicing.
- For the vinaigrette, whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth. Keep the mixture refrigerated until needed, and stir once more before use.
- In a large bowl, gently mix together the spring mix lettuce, peach slices, corn kernels, chopped pecans, and thinly sliced red onion. Add the grilled chicken and crumbled goat cheese on top.
- Drizzle the prepared vinaigrette over the salad and toss everything together lightly to combine. Serve immediately to enjoy the freshest flavors.
Ingredients
- Chicken breasts
- Olive oil
- Fresh basil
- Garlic
- Lemon juice
- Salt and pepper (approximately 1/2 teaspoon of each)
- Extra-virgin olive oil
- White balsamic vinegar
- Honey
- Dijon mustard
- Salt and pepper
- 10 oz Spring Mix lettuce
- 1 lb peaches, sliced (approximately 3 small peaches)
- Kernels from 2 ears of corn
- 1/2 cup chopped pecans, toasted
- 1/2 small red onion, thinly sliced (about 3/4 cup), rinsed
- 4 oz goat cheese, crumbled
FAQ
- Can I substitute canned peaches for fresh ones in this peach salad?
- It’s not recommended to use canned peaches in this salad because they tend to be much juicier and can have a softer texture, which might not work well with the other salad ingredients.
- Is it possible to use ordinary balsamic vinegar instead of white balsamic?
- Yes, you can use regular balsamic vinegar, but it has a more robust flavor compared to white balsamic vinegar. Adding a teaspoon or two of honey to the vinaigrette may help balance the flavors.
- What can I do if I don’t have fresh basil?
- While fresh basil is preferred for this recipe, if it’s unavailable, you can use 1 tablespoon of dried basil as a last resort. However, keep in mind that dried herbs are more concentrated, so use them sparingly.
- Should I let the grilled chicken rest before slicing?
- Yes, allowing the grilled chicken to rest for about 10 minutes before slicing helps the juices redistribute, resulting in a more tender and juicy piece of chicken.
- Can I customize the ingredients in this peach salad?
- Absolutely, feel free to modify the salad to your liking. You can try different lettuce varieties like romaine or kale, swap goat cheese for feta, or add ingredients such as tomatoes to suit your taste preferences.
Tips
- Allow the grilled basil chicken to rest for about 10 minutes before slicing. This will help the juices redistribute, resulting in a more moist and flavorful chicken.
- While fresh basil is highly recommended for its flavor, if you’re in a pinch during the winter months, you can substitute with 1 tablespoon of dried basil. However, keep in mind that this may alter the taste slightly.
- Experiment with the salad ingredients to fit your preferences. Consider using different types of lettuce like romaine or kale, or swap goat cheese for feta. You can also add ingredients like tomatoes for additional flavor and texture.
- If you need to use regular balsamic vinegar instead of white, consider adding a teaspoon or two of honey to the vinaigrette to balance out the stronger flavor of the regular balsamic vinegar.
Equipment
- Meat mallet
- Grill or grilling equipment (if you don’t have one)
- Instant-read thermometer
- Honey Vinaigrette recipe.
