Name: Peach Chicken Summer Salad
Prep time: 20 min
Cook time: 15 min
Ingredients: 8 oz Chicken breast boneless skinless; Salt; Black Pepper; 1 TBSP Extra-virgin olive oil; 1 ear Corn on the cob; ¼ cup Sliced almonds; 6 cups Spring mix; 2 Peaches (sliced); ¼ cup Red onion (sliced thin); 2 oz Goat cheese (crumbled); 1 TBSP Balsamic vinegar; ½ TBSP Dijon mustard; ½ TBSP Maple syrup; 3 TBSP Extra-virgin olive oil; ¼ tsp Salt; Black pepper; 2 TBSP Butter (softened); 1 clove Garlic (minced); 2 slices Crusty bread; 1/3 cup Mozzarella cheese (shredded); 8 oz Red wine ((such as Merlot)); 2 TBSP Orange liqueur ((such as triple sec or Cointreau)); 1 TBSP Sugar ((adjust to taste)); 1/2 Orange (thinly sliced); 1/2 Lemon (thinly sliced); 1/2 Lime (thinly sliced); 1/2 Apple (cored and thinly sliced); 1/2 cup Sparkling water (chilled); Ice cubes (for serving); Fresh mint (for garnish (optional))

Peach Chicken Summer Salad

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Prep Time: 20

Cook Time: 15

Servings:

Calories: 1175kcal

Ingredients

For the Salad

8 oz Chicken breast boneless skinless
Salt
Black Pepper
1 TBSP Extra-virgin olive oil
1 ear Corn on the cob
¼ cup Sliced almonds
6 cups Spring mix
2 Peaches sliced
¼ cup Red onion sliced thin
2 oz Goat cheese crumbled

For the Dressing

1 TBSP Balsamic vinegar
½ TBSP Dijon mustard
½ TBSP Maple syrup
3 TBSP Extra-virgin olive oil
¼ tsp Salt
Black pepper

Garlic Cheese Bread

2 TBSP Butter softened
1 clove Garlic minced
2 slices Crusty bread
1/3 cup Mozzarella cheese shredded

Sangria

8 oz Red wine (such as Merlot)
2 TBSP Orange liqueur (such as triple sec or Cointreau)
1 TBSP Sugar (adjust to taste)
1/2 Orange thinly sliced
1/2 Lemon thinly sliced
1/2 Lime thinly sliced
1/2 Apple cored and thinly sliced
1/2 cup Sparkling water chilled
Ice cubes for serving
Fresh mint for garnish (optional)

US Customary - Metric

Instructions

Season the chicken well on both sides with salt and pepper and drizzle with oil.
Preheat the grill on medium heat.
Grill the corn on all sides until nicely charred and tender.
Grill the chicken well on both sides to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside to rest for 5 minutes before dicing into bite-sized pieces.
Toast the Almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
Cut the corn off the cob.
Make the Dressing: In a small bowl, whisk together all the ingredients until thick and emulsified. Season with salt and pepper to taste.
Top the greens with peaches, almonds, red onion, goat cheese, chicken, and corn, then drizzle with the dressing.
Make the Cheese Bread: Toast the bread. Then spread with butter and garlic. Top with cheese and bake for 8 - 10 minutes until golden brown.
In a small pitcher or large mixing glass, combine the red wine, orange liqueur, and sugar. Stir until the sugar is dissolved. Add the sliced orange, lemon, lime, and apple to the pitcher. Stir gently to combine.Add the sliced orange, lemon, lime, and apple to the pitcher. Stir gently to combine. Just before serving, add chilled sparkling water to the pitcher and stir gently. Fill two glasses with ice cubes and pour the sangria over the ice, ensuring each glass gets some fruit slices.
Enjoy peach chicken goat cheese summer salad with garlic cheese bread and sangria.

Nutrition