THE ULTIMATE GRILLED PEACH CHICKEN SALAD
Grilled Peach Chicken Salad is perfect for summer and done in 30 min! This simple salad recipe is filled with juicy peaches, blueberries, goat cheese, pecans, grilled chicken and drizzled with a honey mustard dressing.
Provided by Krista
Categories Salad
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium high heat.
- Season chicken with salt and pepper on both sides.
- Lightly brush peach flesh with grape seed oil.
- Place chicken on grill grates and grill each side for 5-7 minutes, or until chicken is no longer pink. (depending on thickness)
- Place peaches on grill grates flesh side down. Grill for 3-4 minutes, or until there are grill marks.
- Remove both chicken and peaches from grill and let rest.
- In the meantime, to a small bowl add course ground mustard, dijon mustard, honey, apple cider vinegar, salt and pepper. Whisk to mix everything together. Set aside.
- Assemble Salad: to a large bowl add spinach, blueberries, red onion, goat cheese, pecans. Slice chicken and peaches and top the salad. Serve with dressing on the side.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 206 calories, Sugar 11 g, Sodium 444 mg, Fat 11 g, SaturatedFat 2 g, Carbohydrate 16 g, Fiber 3 g, Protein 25 g, Cholesterol 58 mg
GRILLED CHICKEN, PEACH, AND ARUGULA SALAD
Yummy salad!
Provided by trisha1985
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
- Brush 1 teaspoon oil onto cut-side of peaches.
- Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts and season with salt.
- Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
- Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g
GRILLED CHICKEN WITH PEACH SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side.
- Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper.
- Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil.
ROASTED WHOLE CHICKEN WITH PEACH CHUTNEY; GRILLED WILD MUSHROOM AND VEGETABLE SALAD
Provided by Food Network
Time 2h40m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours.
- Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool.
- Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney.
GRILLED PEACH, CHICKEN & FETA SALAD
Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing
Provided by Good Food team
Categories Dinner, Main course
Time 22m
Number Of Ingredients 8
Steps:
- Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
- Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
- Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.
Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
CURRIED CHICKEN AND PEACH SALAD
Make and share this Curried Chicken and Peach Salad recipe from Food.com.
Provided by Gay Gilmore
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 8 ingredients.
- Add the torn lettuce, chicken and peaches and toss.
- Place 4 lettuce leaves on a plate then spoon 2 cups of salad mixture on it, and top with 1/2 tbsp of pine nuts sprinkled.
Nutrition Facts : Calories 139.4, Fat 4.5, SaturatedFat 0.6, Cholesterol 4.6, Sodium 204.5, Carbohydrate 23.6, Fiber 4.2, Sugar 16.3, Protein 4.8
PEACHY GRILLED CHICKEN SALAD
Categories Salad Chicken Fruit Leafy Green Herb Mustard Onion Backyard BBQ Peach Summer Grill/Barbecue Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 15
Steps:
- Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
- Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio into dressing; toss to coat.
- Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken alongside and serve.
More about "peachy grilled chicken salad food"
GRILLED CHICKEN, PEACH AND AVOCADO SALAD RECIPE | GOURMET ...
From gourmettraveller.com.au
Servings 4Category Workday LunchesAuthor Lisa FeatherbyTotal Time 30 mins
- Heat a char-grill or barbecue to high. Brush chicken with oil and grill, turning occasionally, until cooked through (12-15 minutes). Cool briefly (5 minutes), then thickly slice or tear into shreds.
- Combine remaining ingredients in a bowl. Add chicken and a little dressing, toss gently to combine and season to taste. Divide salad among bowls, drizzle with extra dressing and olive oil, scatter with basil leaves and serve.
GRILLED CHICKEN &, PEACHES SALAD – BBQ RECIPES AT ...
From womansday.com
Servings 4Total Time 30 minsEstimated Reading Time 2 minsCalories 326 per serving
- Heat grill to medium-high. In a small bowl, whisk together the vinegar, ginger, 1 Tbsp of the oil, and 1/8 tsp each salt and pepper; set aside.
RECIPE: GRILLED CHICKEN SALAD WITH PEACH-PECAN VINAIGRETTE ...
From wholefoodsmarket.com
Servings 4Calories 200 per servingTotal Time 10 mins
- Purée pecans, vinegar, ginger, 1/3 of the peaches, 2 to 4 tablespoons water, salt and pepper in a food processor until smooth. If desired, press through a fine sieve for a silkier dressing.
- Add remaining peaches, onion, lettuce and chicken and toss to combine; garnish with more pecans.
CHOPPED CHICKEN SALAD WITH FRESH PEACHES - LIFE, LOVE, AND ...
From lifeloveandgoodfood.com
Reviews 1Calories 484 per servingCategory Salad
GRILLED PEACH AND SPINACH SALAD - FOOD HOME FLAVOR
From foodhomeflavor.com
Servings 4Total Time 35 minsCategory Main Dishes
- Score an x in the skin on the bottom of the peach. Blanch in boiling water until skin is loose and can easily peel away from peach. Shock peach in a small bowl of ice water. Peel and pit peach and place peach halves in an immersion blender
- Add all ingredients except parsley. Puree mixture until fully emulsified. Stir in parsley and refrigerate.
- Halve peaches and toss in a drizzle of olive oil. Quarter fennel bulb and toss in a drizzle of olive oil and season. Grill peach halves and fennel quarters quickly on medium high heat until they have nice grill marks but remain firm. Chill for 15 minutes. When chilled, cut peaches into wedges and julienne fennel. Toss separately in two ounces of peach vinaigrette and set aside.
CHICKEN WITH GRILLED PEACHES AND ARUGULA RECIPE - REAL SIMPLE
From realsimple.com
5/5 (391)Total Time 20 minsServings 4Calories 345 per serving
- Heat grill to medium-high. Brush the chicken with 1 teaspoon of the oil and season with ½ teaspoon each salt and pepper.
- In a bowl, toss the onions, peaches, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
- Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the peaches until charred, 2 minutes per side.
- Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese. Serve with the chicken.
GRILLED CHICKEN, PEACH AND AVOCADO SALAD - WHAT'S GABY COOKING
From whatsgabycooking.com
4/5 (1)Estimated Reading Time 1 minCategory Salad
- Mix the marinade ingredients together and add the chicken, turning to coat it on both sides. Marinate for 20 minutes.
- Heat a cast-iron skillet on high, and add 1 teaspoon of olive oil. Place marinated chicken in the skillet. Cook, turning once, about 10 minutes total. Remove from heat.
- Arrange lettuce in a large serving bowl, and top with the peaches, cucumbers, avocados, red onion and cherry tomatoes.
- Whisk together the dressing ingredients in a small bowl. To serve, slice the chicken against the grain and place on top of the salad. Toss with the dressing and season with salt and pepper as needed.
GRILLED CHICKEN AND PEACH SALAD RECIPE - ADD A PINCH
From addapinch.com
5/5 (1)Total Time 20 minsCategory Main Course, SaladCalories 135 per serving
- Preheat grill or grill pan to medium heat. Add chicken tenderloins and cook until cooked throughout and register 165º F when checked with an internal temperature probe. Remove from the grill and allow to rest.
- Place the peach slices onto the grill or grill pan and cook for a few minutes. Meanwhile assemble the remainder of the chicken and peach salad.
- Top the salad with the grilled chicken tenderloins and the grilled peaches. Drizzle with balsamic glaze for serving.
HONEY LIME CHICKEN WITH GRILLED PEACH & CORN SALAD ...
From fannetasticfood.com
Reviews 17Estimated Reading Time 5 minsServings 4Total Time 45 mins
- 1. Combine olive oil, honey, lime juice, cilantro, and garlic in a bowl or jar. Stir or shake to combine, season with salt & pepper, then reserve 1/3 cup of dressing for salad.
- 2. Place the remaining dressing in a large bowl, add the chicken breasts, and toss to coat. Allow to marinate for up to 30 minutes (but not much longer, or the lime will start to break down proteins in the chicken).
- 4. Remove the chicken from the marinade, pat dry with paper towels, and place on the grill. Brush the corn and cut sides (without the skin) of the peaches with olive oil and place on the grill as well.
GRILLED CHICKEN COUSCOUS SALAD WITH PEACHES & MINT RECIPE ...
From foodess.com
Cuisine CanadianCategory Side DishServings 4Total Time 30 mins
- Bring 1 1/2 cups water to a boil with 3/4 tsp kosher salt. Stir in couscous, cover, remove from heat and let stand 5 minutes. Fluff with a fork, and spread onto a rimmed baking sheet to cool to room temperature.
- While couscous is cooling, preheat grill on medium-high. Rub chicken breasts with the olive oil and sprinkle evenly with remaining 1 tsp kosher salt. Grill over direct heat for about 10 minutes, flipping halfway once, until cooked through (160ºF). Let rest for 5 minutes.
- Whisk together all ingredients for dressing. Toss couscous with almonds, red onion, jalapeño, mint, feta and peaches. Divide salad among 4 or 6 plates and top with sliced chicken breast, or chop the chicken into bite-sized pieces and toss into couscous to serve family style.
CHICKEN AND GRILLED PEACH SALAD WITH HONEY MUSTARD ...
From powered-by-mom.com
5/5 (2)Total Time 25 minsCategory Salads And Meals in a BowlCalories 343 per serving
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From healthylittlepeach.com
5/5 (2)Category Main DishCuisine GreekTotal Time 15 mins
- Whisk together all of the ingredients for the marinade and transfer to a large freezer bag and add chicken. Marinate 4-8 hours
- In a large bowl add the mixed greens, tomatoes, onions, olives, artichokes and banana peppers.
- Add all of the ingredients except the basil and oregano to a jar. Use an immersion blender to mix together. (A regular blender will work on this step also) Add the oregano and basil and mix together with a spoon. This will stay good in the refrigerator for up to a week.
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5/5 (3)Category Main Course, SaladCuisine AmericanTotal Time 15 mins
- In a small bowl or measuring cup, whisk together the dressing ingredients: balsamic vinegar, olive oil, mustard, honey, salt, and pepper. (Alternatively, you can shake all of the ingredients in a tightly sealed jar until combined). Drizzle 1-2 tablespoons of dressing over the salads, then gently toss to coat. Enjoy immediately.
GRILLED CHICKEN AND PEACH SALAD RECIPE - NOT ENOUGH CINNAMON
From notenoughcinnamon.com
5/5 (9)Total Time 35 minsCategory Main CourseCalories 449 per serving
- Add chicken breasts to a cutting board, drizzle with olive oil and season well with flaky sea salt and pepper, making sure all sides are coated well.
- Once pan or grill is hot, add chicken breasts, cooking 7-8 minutes per side without moving them, or until cooked through and tender. Set aside to cool, then slice into 1/2 inch pieces.
- Then, to the same grill pan (or grill if using), add peach slices, cooking 1-2 minutes each side or until charred and softened, but not mushy. Set aside to cool.
PEACHY GRILLED CHICKEN SALAD RECIPE | BON APPéTIT
From bonappetit.com
2.7/5 (3)Servings 4
- Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
- Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio into dressing; toss to coat.
- Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken alongside and serve.
GRILLED CHICKEN AND PEACH SALAD WITH BASIL VINAIGRETTE ...
From brooklynsupper.com
Reviews 2Servings 4Cuisine AmericanCategory Salad
- 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.
- 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.
- 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.
- 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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