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As the sun shines brighter and the days grow longer, the allure of fresh, vibrant dishes becomes irresistible. One such dish that encapsulates the essence of summer is the Grilled Chicken & Peach Salad. This delightful salad marries the succulent flavors of grilled chicken with the juicy sweetness of ripe peaches, creating a refreshing meal that is both satisfying and nourishing. Whether you're looking for a light lunch or an elegant dinner, this salad stands out with its colorful presentation and robust taste.

Grilled Chicken & Peach Salad

Elevate your summer dining with this refreshing Grilled Chicken & Peach Salad recipe. This vibrant dish combines grilled chicken with juicy, ripe peaches, mixed greens, and crunchy pecans, topped with a tangy balsamic vinaigrette. Perfect for a light lunch or an elegant dinner, this salad celebrates seasonal ingredients and offers a delightful balance of flavors and textures. Enjoy the best of summer with this healthy and satisfying meal!
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Ingredients
  

2 boneless, skinless chicken breasts

2 ripe peaches, pitted and sliced into wedges

4 cups mixed greens (such as spinach, arugula, or a spring mix)

1/4 cup feta cheese, crumbled

1/4 cup pecans, roughly chopped and toasted

1/4 red onion, thinly sliced into rings

1 tablespoon olive oil (plus more for grilling)

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper to taste

Optional: Fresh basil leaves for garnish

Instructions
 

Prepare the Chicken: Start by seasoning the chicken breasts with a generous sprinkle of salt and freshly ground black pepper. Drizzle a little olive oil on both sides of each breast. Allow the chicken to marinate for a minimum of 15 minutes while you prep the rest of your ingredients. This helps infuse flavor and keep the chicken juicy.

    Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken breasts for approximately 6-7 minutes on each side. You’ll know they are done when they reach an internal temperature of 165°F (75°C). Once cooked, remove them from the grill and let them rest for about 5 minutes before slicing into strips. This resting period allows the juices to redistribute for optimal flavor.

      Toast the Pecans: In a small skillet over medium heat, add the pecans. Toast them for 3-5 minutes, stirring frequently, until they are golden brown and release a nutty aroma. Be careful not to burn them! Once toasted, remove from heat and set aside to cool.

        Prepare the Dressing: In a small bowl, whisk together the olive oil and balsamic vinegar. Season with a pinch of salt and freshly ground black pepper. Taste the dressing and adjust the seasoning if needed—adding a bit more oil or vinegar according to your preference.

          Assemble the Salad: In a large mixing bowl, combine the mixed greens, sliced peaches, rings of red onion, and crumbled feta cheese. Drizzle your prepared dressing over the top and gently toss everything together to ensure a nice coating of the dressing.

            Add the Chicken: Slice the rested grilled chicken into strips and arrange it beautifully on top of your mixed salad. Sprinkle the toasted pecans over the dish for added crunch, and if desired, garnish with fresh basil leaves to add a burst of color and fresh flavor.

              Serve: Serve the salad immediately to enjoy the warm chicken atop the fresh greens, or you can refrigerate it for up to an hour before serving if you prefer it chilled. This salad is perfect as a light meal or for entertaining guests!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4