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Grilled Chicken Spinach Salad with Spicy Peach Dressing

Here's how you make Grilled Chicken Spinach Salad with Spicy Peach Dressing
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  • Servings: 3-4
  • Prep: 20m
  • Cook: 25-30m
    • The following recipe serves 3-4 people.

Ingredients

The ingredients are:
  • FOR THE PEACH DRESSING
  • 1 can (15 ounce) peach halves (or slices in juice, drained reserve 1/2 cup juice)
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons raspberry vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground habanero pepper
  • FOR THE SALAD
  • 3 to 4 boneless, skinless chicken breast halves
  • Salt and pepper
  • 1/2 small red onion, thinly sliced
  • 2 bags (9 ounces each) baby spinach leaves
  • 1 cup walnuts, chopped (toasted)
  • 3 ounces blue cheese, crumbled or (Chevre)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Place the chicken in a plastic zipper bag. Add half the dressing (about 3/4 cup) then seal the bag and refrigerate for at least 2 hours, no more than 8 hours.

  • Step 2: Preheat a grill for direct grilling, medium heat.

  • Step 3: Soak the onion in ice water for at least 10 minutes; drain.

  • Step 4: Season chicken then grill the chicken until browned on both sides, firm to the touch and an instant-read thermometer inserted into the side of the thickest piece of chicken registers 170°F.

  • Step 5: Toss the spinach, onions, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad. Delicious!

We hope you enjoy this recipe!

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