About
Usually, the phrase "just peachy" is used sarcastically, but when we say that things will be just peachy while munching on Just Peachy Salad, we mean it! Only smooth sailing ahead with this refreshing and delicious dish! The salad itself is garden-fresh and juicy, with crunchy pecans and floral, sweet peaches to really bring the summer feeling, and it's topped with a homemade vinaigrette to boot! But on top is the pièce de résistance — grilled basil chicken. Savory and herbaceous, this fragrant and tender chicken is what makes Just Peachy Salad more than just a salad!
Ingredients
- For the chicken:
- 3 tablespoons olive oil, plus more, to taste, for oiling the grill grates
- 1/3 cup fresh basil, chopped, slightly packed
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- salt, to taste
- freshly ground black pepper, to taste
- 1 pound chicken breasts, boneless and skinless, pounded to an even thickness
- For the vinaigrette:
- 1/3 cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- salt, to taste
- freshly ground black pepper, to taste
- For the salad:
- 1 (11-ounce) package spring mix lettuce
- 3 small peaches, pitted and sliced
- 2 ears corn, husked, kernels cut from the cob
- 1/2 cup pecans, toasted and chopped
- 1/2 small red onion, sliced thin, rinsed under water
- 4 ounces goat cheese, crumbled
Directions
Step 1 -In a small mixing bowl, add 3 tablespoons of the olive oil, the basil, the garlic, the lemon juice, the salt, and the black pepper and whisk to combine.
Step 2 -Using the back of a spoon, press the basil against the sides and the bottom of the bowl to release their fragrance.
Step 3 -In a resealable bag, add the chicken breasts and the basil marinade, taking care to distribute the marinade as evenly as possible.
Step 4 -Seal the bag while pressing the excess air out.
Step 5 -Massage the marinade over the chicken breasts in the bag.
Step 6 -Transfer the bag to the refrigerator and let the chicken breasts marinate for at least 2 hours and up to 5 hours.
Step 7 -Preheat the grill to medium-high heat, about 425-450 degrees F.
Step 8 -Using the extra olive oil, lightly grease the grill grates.
Step 9 -Add the marinated chicken breasts to the grill and cook, flipping them once, until no pink remains in the center and the breasts reach an internal temperature of 165 degrees F, about 4-5 minutes per side.
Step 10 -Transfer the chicken breasts to a clean cutting board and let them rest for 10 minutes.
Step 11 -Slice the chicken breasts into strips.
Step 12 -In a mixing bowl, add the remaining 1/3 cup of the olive oil, the balsamic vinegar, the honey, the Dijon mustard, the salt, and the black pepper and whisk to combine until well-blended.
Step 13 -Refrigerate the dressing mixture until ready to use.
Step 14 -In a large salad bowl, add the lettuce, the peaches, the corn, the pecans, the red onions, and the grilled chicken and gently toss to combine.
Step 15 -Sprinkle the goat cheese over the top of the salad.
Step 16 -Stir the dressing mixture, then drizzle it over the salad.
Step 17 -Serve immediately.
