GRILLED PEACH, CHICKEN & GOAT CHEESE SALAD WITH HONEY WHITE
Make and share this Grilled Peach, Chicken & Goat Cheese Salad With Honey White recipe from Food.com.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 20m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 9
Steps:
- Make the dressing first. In a small bowl, whisk together the white balsamic vinegar and the olive oil. Then, stir in the honey and mix well. Add a pinch of sea salt. Set aside.
- Preheat your grill to medium/high heat.
- Slice peaches in half and discard pit. Place peaches, cut side down, on the preheated grill. Close lid and grill for about five minutes, checkin occasionally. You want the peaches to soften and get those nice char lines across thebottom. Remove peaches when done turn off the grill. Slice peaches thin.
- To assemble salads, divide greens into two bowls. Top greens with chopped rotisserie chicken, goat cheese crumbles, toasted hazelnuts and peaches. Drizzle dressing over the top and toss well.
- Enjoy!
- Serves 2; Time: 20 minutes.
Nutrition Facts : Calories 397.7, Fat 32.6, SaturatedFat 8.5, Cholesterol 22.4, Sodium 146.7, Carbohydrate 20.7, Fiber 3.9, Sugar 16.9, Protein 10
GRILLED PEACH, CHICKEN & FETA SALAD
Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing
Provided by Good Food team
Categories Dinner, Main course
Time 22m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
QUINOA, GOAT'S CHEESE & PEACH SALAD
Make this tabbouleh-inspired quinoa, chard, goat's cheese and grilled peach salad as something different for lunch. It's full of textures and fresh flavours
Provided by GF member Millie McLuskie
Categories Dinner, Lunch, Supper
Time 55m
Yield Serves 4-5
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6 and cook the quinoa following pack instructions. Drain, mix with the chard, then set aside to cool and wilt.
- Put the sliced peaches in a bowl, drizzle over the lemon juice and set aside. Put the quartered peaches on a baking tray. Toss with 1 tbsp olive oil. Roast for 10-15 mins until soft. Scatter the hazelnuts over a second baking tray and toast in the oven for the last 5 mins until golden.
- Combine the quinoa mix, herbs, sliced peaches and any juice from the bowl, the capers, sumac (if using), vinegar and remaining oil. Season. Put on a large serving plate, and top with the roasted peaches, goat's cheese, hazelnuts, sesame seeds and extra mint leaves.
Nutrition Facts : Calories 401 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
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