Grilled Chicken And Peach Salad Recipes

Steps:

• Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.

Steps:

• Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
• Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
• Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

Steps:

• Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
• Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
• Arrange a bed of arugula on a large platter. Top with the peach and corn salad.

Steps:

• Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side.
• Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper.
• Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil.

Steps:

• Grill, cool and chop the chicken breast.
• Cook the pasta and drain it twice in cold water.
• Combine the chicken, pasta, spinach, grapes, cranberries and green onions in a large bowl.
• In a separate bowl, combine the mayonnaise, seasoned rice vinegar, salt and pepper. Pour over pasta mixture and toss.
• Cover and chill 4-24 hours.
• Stir in the mandarin oranges just before serving.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

Steps:

• Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
• Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
• Grill for 5 minutes over medium high heat, or until browned.
• On a cutting board, sprinkle the chicken with oil, salt, and pepper.
• Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
• Prepare the peaches and chicken for the salad by slicing both.
• Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
• Enjoy!

Steps:

• Combine the first 8 ingredients.
• Add the torn lettuce, chicken and peaches and toss.
• Place 4 lettuce leaves on a plate then spoon 2 cups of salad mixture on it, and top with 1/2 tbsp of pine nuts sprinkled.

Steps:

• Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
• Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio into dressing; toss to coat.
• Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken alongside and serve.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
• Dice the cooked chicken and serve on top of the salsa.