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

Directions

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.

Grilled Peaches

A super succulent way to enjoy summer fruit on the barbeque

Ingredients

• Firm/Hard peaches (any kind will do)
• Honey

DirectionsPrepare your grill with non-stick spray and preheat to high.

After washing each peach, take a paring knife and run it along the seam, all the way around, down to the pit. Separating them is similar to halving an avocado. Take each half gently in your hands and wiggle it back and forth until it gives way. Then use your paring knife to pry the stone from the unpitted half.

Place your peach halves sliced-side down on the grill for 4-5 minutes. Turn over to the rounded side and grill for an additional 4-5 minutes. If your peaches are not soft to the touch when handling them with your tongs, flip them over and grill for an additional 2 minutes. Remove from the grill onto a plate and drizzle with your honey. Enjoy!!!