Cynthia Koger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 T olive oil16 0z boneless, skinless breastsPeach vinaigrette: 1 peach, peeled, seeded and sliced 2 T fresh lemon juice 1 T white rice vinegar 1 t honey dash of freshly ground pepper, or to taste4 c mixed greens2 T extra-virgin olive oildash of salt2 peaches, peeled, seeded and each cut into 8 wedges1/2 c fresh blueberries
Prepare grill. Brush one side of each chicken breast with olive oil. Arrange chicken on grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for another 5 minutes, or until chicken is lightly borwned and thoroughly cooked. Transfer the chicken to a plate and cover to keep warm. Meanwhile, puree all the vinaigrette ingredients in a blender until smoooth. Taste and adjust the seasoning. Set aside. In a large bowl, toss the greens with the extravirgin olive oil and a dash of salt. Arrange the greens on 4 salad plates. Diagonally slice the chicken breasts into 1/2 inch wide strips and arrange then atop the greens. Arrange the peach slices next to them on the plate. Drizzle the vinaigrette over the salads. Sprinkle with pepper and top with the blueberries. Serve immediately while the chicken is warm. Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CYNTHIAKOGER.
Number of Servings: 4
Recipe submitted by SparkPeople user CYNTHIAKOGER.
Nutritional Info Amount Per Serving
- Calories: 283.2
- Total Fat: 11.6 g
- Cholesterol: 65.8 mg
- Sodium: 144.3 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.7 g
- Protein: 27.8 g
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