Grilled Summer Salad

For the Grill
  • 1 pound boneless, skinless chicken breast
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 pound firm peaches

For the Dressing
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water

For the Salad
  • 8 cups baby or spring greens
  • ¼ cup of sliced almonds

Preheat the grill to high. Spray grill rack with a high-heat cooking spray.

Season chicken with salt and pepper. Grill chicken, turning once – about 5 to 8 minutes per side. Chicken is full cooked with the internal temperature reaches 165 degrees. Transfer chicken to a cutting board and let it rest while you grill the peaches. Follow the directions here for grilling: Grilled Peaches

For extra crunch, place your almonds in a small fry pan (no oil needed) and heat over medium heat, stirring frequently, until fragrant and lightly golden brown.

In a medium/large sized bowl, add and whisk the ingredients for your dressing. Add greens and almonds – mix to combine well. Slice your cooled chicken and peaches and place on top.


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