Peach & Grilled Chicken Summer Salad
PREP TIME: 15 minutes COOK TIME: 10 minutes SERVES: 4
INGREDIENTS:
Salad
2 tbsp BUTTER OLIVE OIL
1½ lbs boneless, skinless chicken breasts
2 tsp THE ZESTY LEAF
1 tsp SMOKED SWEET PAPRIKA
1 tsp kosher salt
¾ tsp COARSE BLACK PEPPER
8 cups spring mix or baby spinach
2 ripe peaches, sliced
½ cup crumbled feta
½ cup candied pecans or toasted pecans
¼ small red onion, thinly sliced
Peach Vinaigrette
3 tbsp PEACH BALSAMIC VINEGAR
2 tbsp BUTTER OLIVE OIL
1 tsp Dijon mustard
1 tsp honey (optional)
Pinch kosher salt
Pinch COARSE BLACK PEPPER
PAIRS PERFECTLY WITH:
MANGO OASIS iced tea
DIRECTIONS:
Season the chicken generously with THE ZESTY LEAF, SMOKED SWEET PAPRIKA, kosher salt, and COARSE BLACK PEPPER. Let rest 10–15 minutes.
Grill or sear the chicken in BUTTER OLIVE OIL over medium-high heat for 5–6 minutes per side, or until it reaches 165°F. Rest for 5 minutes before slicing.
Whisk together PEACH BALSAMIC VINEGAR, BUTTER OLIVE OIL, Dijon mustard, honey (if using), salt, and COARSE BLACK PEPPER until emulsified.
Arrange the greens on a platter and top with peaches, sliced chicken, feta, pecans, and red onion.
Drizzle with the peach vinaigrette just before serving.