• 4servings
  • 30minutes
  • 326calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Tbsp white wine vinegar

  2. 1/2 tsp grated ginger

  3. 3 Tbsp plus 1 tsp olive oil

  4. Kosher salt and pepper

  5. 2 medium red onions, sliced into 1/2-in.-thick rounds

  6. 4 6-oz boneless, skinless chicken breasts

  7. 3 peaches, cut into wedges

  8. 1 bunch spinach, thick stems removed (about 4 cups)

Instructions Jump to Ingredients ↑

  1. Heat grill to medium-high. In a smallbowl, whisk together the vinegar, ginger,1 Tbsp of the oil, and 1⁄8 tsp each salt andpepper; set aside.

  2. Brush the onions with 1 Tbsp of the oiland season with ¼ tsp each salt and pepper.

  3. Brush the chicken with 1 tsp of theoil, and season with ½ tsp each salt andpepper. In a bowl, toss the peaches withthe remaining Tbsp oil.

  4. Grill the chicken and onions untilthe chicken is cooked through and theonions are tender, 5 to 6 minutes perside. Grill the peaches (reserve the bowl)

  5. until charred, 2 minutes per side.

  6. Transfer the peaches and onions to thebowl. Add the spinach and vinaigrette andtoss to combine. Serve with the chicken.

  7. Tip Turn this salad into a sandwichby slicing the chicken, then layering itwith the peaches, onions and spinachbetween two slices of bread. Or wrap itall up in a tortilla or stuff it into a pita.


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