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Peachy Grilled Chicken Salad

  • 4servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B6, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 tablespoons olive oil, divided

  2. 2 tablespoons fresh lime juice

  3. 1 1/2 teaspoons fleur de sel* or fine sea salt, divided

  4. 1 teaspoon freshly ground pepper, divided

  5. 4 small skinless boneless chicken breast halves (about 1 1/2 pounds)

  6. 2 green onions, minced

  7. 1 shallot, finely chopped

  8. 1 1/2 tablespoons Sherry wine vinegar

  9. 2 teaspoons fresh thyme leaves

  10. 1 teaspoon honey-Dijon mustard

  11. 2 peaches, peeled, pitted, diced

  12. 1 small avocado, diced

  13. 1/2 cup thinly sliced radicchio

  14. 4 cups mixed baby greens (about 2 1/2 ounces)

  15. A type of sea salt; available at some supermarkets and specialty foods stores.

Instructions Jump to Ingredients ↑

  1. Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.

  2. Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio into dressing; toss to coat.

  3. Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken alongside and serve.

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