Grilled Chicken and Peach Salad
An easy summer salad using with grilled chicken thighs, fresh peaches, fresh basil and mozzarella cheese.
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
14
Serves: 3
Ingredients
- 1 tsp1 tsp1 tsp Sea Salt
- 1 tsp1 tsp1 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Onion Powder
- .25 tsp.25 tsp.25 tsp Black Pepper
- 5 Tbsp5 Tbsp5 Tbsp Extra Virgin Olive Oil
- 3 lb3 lb3 lb Boneless Skinless Chicken Thigh
- 6-8 cups6-8 cups6-8 cups Butter Lettuce, Use heaping cups of your favorite lettuce
- 222 Peaches, large, peeled, pit removed and cut into bit size pieces
- 111 Tomato, large, chopped into bite size pieces
- 1 Tbsp1 Tbsp1 Tbsp fresh Basil
- 3 Tbsp3 Tbsp3 Tbsp Balsamic Vinegar
- 2 cup2 cup2 cup Gluten-Free Croutons, garlic flavored (homemade or store bought)
- 1 pinch1 pinch1 pinch Sea Salt, fine
- 1 pieces1 pieces1 pieces Fresh Mozzarella, Sliced then cut into chunks
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Make the seasoning
- In a small bowl combine the salt, garlic powder, onion powder, and black pepper.
Prep the chicken
- Place the chicken thighs in a medium size bowl and sprinkle the seasoning over the chicken, then add 1 tbsp of the extra virgin olive oil and mix. Set the chicken in the refrigerator for at least 10 min and up to an hour.
- Grill the chicken until it reaches an internal temp of 165F and the juices run clear. Remove to a platter to let rest 5-10 minutes.
Assemble the salad
- In a large bowl or 13 x 9 baking pan add the lettuce, chopped tomato, chopped peaches, fresh mozzarella.
- Cut the chicken thighs into bite size pieces then add them to the salad.
- In a small bowl whisk 4 tbsp of the olive oil and 3 tbsp of balsamic vinegar. Add a pinch of salt.
- Pour it over the salad and mix it all together.
- Top with croutons
Notes
Sourdough or Gluten-Free Rustic bread torn into pieces. Sprinkle with salt, black pepper, dried parsley and garlic powder. Lightly drizzle with olive oil. Place on a baking sheet and bake at 400°F for about 6 minutes then flip them and bake an additional 6 - 10 minutes or until they are slightly brown. They will get crispy as they cool.
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About This Recipe
Show nutritional information
Coconut Free Entrées Gluten Free Nut Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1020 |
| Fat: | 50 g |
| Carbohydrates: | 53 g |
| Protein: | 94 g |
| Cholesterol: | 36 g |
| Sodium: | 1359 mg |
| Fiber: | 1 g |
| Sugars: | 20 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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