Cynthia Koger

1 T olive oil
16 0z boneless, skinless breasts
Peach 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 taste
4 c mixed greens
2 T extra-virgin olive oil
dash of salt
2 peaches, peeled, seeded and each cut into 8 wedges
1/2 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.