Ingredients: |
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 (optional)
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)
Grilled Peach Vinaigrette:
6 small ripe peaches, halved, pitted
2 tablespoons olive oil
2 (5.5-ounce) cans peach or apricot nectar
1 shallot, chopped
¼ cup champagne vinegar
¾ teaspoon salt
½ teaspoon white pepper
½ cup extra-light olive oil
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Directions: |
Directions: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.
Grilled Peach Vinaigrette:
1. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
2. In a medium bowl, combine peaches and olive oil, tossing to coat. Grill peach halves, covered with grill lid,
for 1 to 2 minutes per side or until golden.
3. In the container of a blender, combine peaches, peach nectar, shallot, vinegar, salt, and pepper. Blend until smooth. With blender running, gradually add olive oil in a slow steady stream. |
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