Name: Peach Summer Salad
Prep time: 20 min
Cook time: 15 min
Ingredients: 8 oz Chicken breast boneless skinless; 1 TBSP Extra-virgin olive oil; 1 ear Corn on the cob; ¼ cup Sliced almonds; 6 cups Spring mix; 2 ripe 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 slices Crusty bread; 4 tsp Butter; 1 clove Garlic (minced); ⅓ cup Mozzarella cheese (shredded); 3 Lime (quartered and frozen); 3 cups Water; 1 cup Ice cubes; 1 can Sweetened condensed milk

Peach Summer Salad

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Prep Time: 20

Cook Time: 15

Servings:

Calories: 884kcal

Ingredients

For the salad

8 oz Chicken breast boneless skinless
1 TBSP Extra-virgin olive oil
1 ear Corn on the cob
¼ cup Sliced almonds
6 cups Spring mix
2 ripe 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

Bread

2 slices Crusty bread
4 tsp Butter
1 clove Garlic minced
⅓ cup Mozzarella cheese shredded

Brazilian Lemonade

3 Lime quartered and frozen
3 cups Water
1 cup Ice cubes
1 can Sweetened condensed milk

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
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℉ (71℃) 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.
Toast the bread then spread it with butter and garlic. Top with cheese. Place under the oven broiler on low until the cheese is melted and bubbly.
Top the greens with peaches, almonds, red onion, goat cheese, chicken, and corn, then drizzle with the dressing.
Add the limes and water to a blender. Blend for 30 seconds (not longer). Add ice and condensed milk. Blend for 30 seconds and pour into a glass.
Serve the salad with bread and Brazilian lemonade.

Nutrition