Grilled Chicken and Peach Salad

Prep Time: 35 min(s)
Cook Time: 25 min(s)
Serves: 4
Difficulty: Advanced
Ethnicity: American
Tools:
cutting board
grill
large chef's knife
measuring cups
measuring spoons
peeler
salad spinner
tongs
whisk
wire rack with tray (seasoning, cooling, resting)

Ingredients:

4 chicken breast (boneless skinless) - rinsed and dried (Learn How)

3 tablespoon(s) olive oil - divided for the chicken and peaches

1 pinch salt and pepper

3 peaches - halved and pitted

2 shallots - peeled and minced (Learn How)

1/4 cup(s) balsamic vinegar

1 tablespoon(s) honey

1 teaspoon(s) Dijon mustard

1/2 cup(s) olive oil

1 pinch salt and pepper - to taste

4 cup(s) mixed greens - (arugula, radicchio, frisee, spinach, endive,bibb)

1/4 cup(s) Ricotta salata - shavings

Steps:

-Heat a grill to medium-high flame.

-Rub the chicken breasts with olive oil and season liberally with salt and pepper.

-Repeat with the peaches and oil; keep separated.

-Once the grill is hot, wipe the grates with towel coated in oil. Place the chicken on the grill and cook approximately 4 minutes on each side.

-Meanwhile, make the vinaigrette by whisking together the shallots, vinegar, honey, Dijon and remaining olive oil. Season with salt and pepper.

-Once the chicken is cooked all of the way, let it rest for 5 minutes.

-Place the peaches on the grill and grill for 2 minutes on each side.

-Slice the chicken and place it in the bowl with the vinaigrette. Place the greens of your choice on top of the chicken and gently toss.

-Divide the salad between the plates. Garnish with the grilled peaches (cut or not) and top with the ricotta shavings.

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