Grilled Chicken and Peach Salad (Edit recipe)

An easy summer salad using with grilled chicken thighs, fresh peaches, fresh basil and mozzarella cheese.

15 minutes

Difficulty:

Intermediate

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
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 3

Ingredients

1 tsp Sea Salt
1 tsp Garlic Powder
.5 tsp Onion Powder
.25 tsp Black Pepper
5 Tbsp Extra Virgin Olive Oil
3 lb Boneless Skinless Chicken Thigh
6-8 cups Butter Lettuce, Use heaping cups of your favorite lettuce
2 Peaches, large, peeled, pit removed and cut into bit size pieces
1 Tomato, large, chopped into bite size pieces
1 Tbsp fresh Basil
3 Tbsp Balsamic Vinegar
2 cup Gluten-Free Croutons, garlic flavored (homemade or store bought)
1 pinch Sea Salt, fine
1 pieces Fresh Mozzarella, Sliced then cut into chunks

Shop

Process

Cook Mode

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.