Grilled Chicken and Peaches Salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
• .5 Tbsp white wine vinegar • 1/4 tsp grated ginger • 1.5 Tbsp plus 1 tsp olive oil • Kosher salt and pepper • 1 medium red onions, sliced into 1/2-in.-thick rounds • 2 6-oz boneless, skinless chicken breasts • 2 peaches, cut into wedges • 1 bunch spinach, thick stems removed (about 4 cups)
1. 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.
2. Brush the onions with 1 Tbsp of the oil and season with ¼ tsp each salt and pepper. Brush the chicken with 1 tsp of the oil, and season with ½ tsp each salt and pepper. In a bowl, toss the peaches with the remaining Tbsp oil.
3. 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 (reserve the bowl) until charred, 2 minutes per side.
4. Transfer the peaches and onions to the bowl. Add the spinach and vinaigrette and toss to combine. Serve with the chicken.
Tip Turn this salad into a sandwich by slicing the chicken, then layering it with the peaches, onions and spinach between two slices of bread. Or wrap it all up in a tortilla or stuff it into a pita.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user JUDGEMOM.
2. Brush the onions with 1 Tbsp of the oil and season with ¼ tsp each salt and pepper. Brush the chicken with 1 tsp of the oil, and season with ½ tsp each salt and pepper. In a bowl, toss the peaches with the remaining Tbsp oil.
3. 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 (reserve the bowl) until charred, 2 minutes per side.
4. Transfer the peaches and onions to the bowl. Add the spinach and vinaigrette and toss to combine. Serve with the chicken.
Tip Turn this salad into a sandwich by slicing the chicken, then layering it with the peaches, onions and spinach between two slices of bread. Or wrap it all up in a tortilla or stuff it into a pita.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user JUDGEMOM.
Nutritional Info Amount Per Serving
- Calories: 413.1
- Total Fat: 16.4 g
- Cholesterol: 98.6 mg
- Sodium: 244.8 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.7 g
- Protein: 44.8 g