Grilled Chicken and Peaches Salad

• .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.