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.
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