Grilled Chicken, Goat Cheese & Peach Salad with a White Balsamic Vinaigrette

Yesterday evening, I attended a women’s mixer at our church with some of my friends. It was so nice spending quality time together, meeting new women, and laughing and conversing over the ups and downs of motherhood. Each woman was asked to bring a salad to share with everyone and there were so many! Salads with greens, pasta salads, bean salads, fruit salads and jello salads. It was really fun trying so many and each of us got copies of the recipes.

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You can’t go wrong with a salad, and I was thrilled to snag a few new recipes. I ended up bringing my Summer Night’s Pasta Salad (my Brussel Sprout and Kale Salad with Maple Tahini Dressing was my second choice!)

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Speaking of salads, I made a new one the other day with grilled chicken, goat cheese and peach. I love the tang and sweetest. The grilled chicken is marinated with some honey and the salad is drizzled with a white balsamic vinaigrette. The peaches and goat cheese are a match made in heaven.

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I’m thinking this recipe will be a go-to the rest of the summer because it’s light, refreshing and comes together in a pinch. You know the drill – if you decide to make it too, don’t forget to tag #marinamakeseats!

Grilled Chicken, Goat Cheese & Peach Salad with a White Balsamic Vinaigrette

Serves 4

Ingredients

Chicken

  • 1 pound of chicken breast tenderloins
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 3 tablespoons of olive oil
  • 2 tablespoons of honey
  • 1 clove of garlic, minced
  • 2 tablespoons of fresh basil, chopped

White Balsamic Vinaigrette

  • 1/2 cup of olive oil
  • 1/4 cup of white balsamic vinegar
  • Salt
  • Pepper

Salad

  • 8 cups of romaine lettuce, chopped
  • 4 ounces of goat cheese, crumbled
  • 1/2 cup of sliced almonds
  • 1 cup of cherry tomatoes, chopped
  • 2 cups of sliced or diced peaches

Directions

To marinade the chicken, place chicken, salt, pepper, olive oil, honey, garlic and basil in a freezer bag or bowl and marinade for 30 minutes to three hours.

After the chicken has marinaded. Heat your grill to medium-high heat and allow it to preheat for five to seven minutes. When ready, place the chicken on the grill and cook on each side for three to five minutes, or until cooked through. Set aside and dice into bite-size pieces when cooled.

To make the vinaigrette, whisk the olive oil, balsamic, salt and pepper (to taste) in a medium bowl.

Finally, assemble the salad by placing the lettuce, goat cheese, almonds, tomatoes, peaches and chicken in a large bowl. Top with the vinaigrette and toss to combine.

 

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