Ingredients: |
Ingredients: Salad:
4 fresh peaches, peeled, halved, and pitted
2 tablespoons vegetable oil, divided
4 boneless skinless chicken breasts
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ (5-ounce) bag fresh arugula
1 head Bibb lettuce, separated into leaves
½ cup roasted salted cashews, chopped or sliced almonds
Dressing:
½ cup honey
⅓ cup fresh lime juice
1 teaspoon distilled white vinegar
¾ teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
⅛ teaspoon ground red pepper
2 tablespoons extra-virgin olive oil
Lime wedges, to serve
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Directions: |
Directions:1. Spray grill rack with nonflammable cooking spray. Preheat grill to medium heat (300° to 350°).
2. For salad: Brush peaches with 1 tablespoon oil. Cook until grill marks form, about 2 minutes per side. Remove
from grill. Increase heat to medium-high (350° to 400°). Brush chicken with remaining 1 tablespoon oil; sprinkle
with salt and pepper. Cook until a meat thermometer inserted in thickest portion registers 165°, about 5 minutes
per side. Let rest on a cutting board for 5 minutes.
3. Cut chicken into ½-inch-thick slices. Arrange arugula, lettuce, peaches, and chicken on a serving platter.
Sprinkle with cashews.
4. For dressing: In a medium bowl, whisk together honey, lime juice, vinegar, salt, ginger, black pepper, and red
pepper. Slowly whisk in oil. Drizzle desired amount of dressing over salad. Serve with lime wedges. Store any
remaining dressing in refrigerator for up to 2 days. |
This recipe for Grilled Peach and Chicken Salad is from