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summer peach recipes Grilled Chicken Salad with Grilled Peach Vinaigrette

Grilled Chicken Salad with Grilled Peach Vinaigrette

Makes 6 servings
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Ingredients Method

Ingredients
  

  • 6 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 head green leaf lettuce washed and torn
  • 1 4-ounce bag watercress, stems removed
  • 1 4-ounce bag arugula
  • 6 small ripe peaches pitted, sliced
  • 2 pints fresh raspberries
  • 1 cup toasted pecan halves
  • 1 4-ounce container goat cheese crumbles
  • Grilled Peach Vinaigrette recipe follows

Method
 

  1. Preheat oven to 200°.
  2. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. Evenly sprinkle both sides of chicken with salt, garlic powder, and pepper. Grill chicken, covered with grill lid, for 8 to 10 minutes per side or until a meat thermometer registers 165° or desired degree of doneness. Place in oven to keep warm.
  4. On each of 6 salad plates, evenly divide lettuce, watercress, arugula, peaches, raspberries, pecans, and goat cheese. Slice grilled chicken, and place on top of salad. Serve with Grilled Peach Vinaigrette.