Grilled Chicken and Peach Salad with Basil Vinaigrette
Prep Time
10 mins
Cook Time
15 mins
A colorful, summer-inspired grilled chicken and peach salad, pickled onions, greens, and basil vinaigrette.
Recipe Type:
Salad
Cuisine:
American
Keyword:
grilled chicken salad
Makes: 4 servings
Ingredients
Vinaigrette
- 2 cups packed basil leaves
- 2 cloves garlic, smashed, peeled, and minced
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sea salt
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper to taste
Chicken
- 1 package Farmer Focus Boneless, Skinless Chicken Breast (about 1 pound)
- Zest of 1 lemon plus 2 tablespoons juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Salad
- 1/3 cup quick-pickled onions (click for recipe)
- 4 peaches, halved (select peaches that are ripe, but firm)
- Sea salt and pepper to taste
Instructions
-
Working ahead, make the quick-pickles according to this recipe. In a small bowl, combine the lemon zest, 2 tablespoons juice, sea salt, and pepper. With paper towels, pat the chicken dry, set in a shallow dish, and drizzle with the marinade. Set in the fridge to chill at least 2 hours ahead or as long as overnight.
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To make the vinaigrette, in the bowl of a food processor, pulse to blend the basil leaves, garlic, lemon juice, and vingar, just until reduced. With food processor running, add the sea salt and olive oil, blending until smooth. Add more sea salt or lemon to taste. The vinaigrette will keep well for three days covered tight in the fridge, but the color is best on the same day it's made.
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When ready to make the salad, prepare a hot grill. Bank hot coals to one side, to create zones of high and indirect heat. Brush chicken breasts very sparingly with olive oil and lightly oil the grill grates.
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Cook chicken over direct heat for 4 minutes, flip, and cook 4 minutes more. Move chicken over indirect heat and cook until the internal temperature hits 165 degrees F (3 - 5 minutes more). Cook peaches over direct heat 1 - 2 minutes per side and then remove to a plate.
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Let chicken rest 10 minutes, then slice into 1/2-inch thick pieces. Slice each peaches into wedges.
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To assemble the salad, toss the greens with half the dressing. Taste and add sea salt as needed. Arrange greens on a platter. Top with chicken, tuck peaches and pickled onions all around. Drizzle with remaining dressing. Serve right away.