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Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette

Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette
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Looking for a fresh and vibrant dish to celebrate summer? This Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette is a delightful choice! Combining tender grilled chicken with the sweetness of juicy peaches and the creaminess of goat cheese, this salad is perfect for busy weeknights or sunny family gatherings. The homemade basil vinaigrette elevates the flavors, enhancing both the salad and the marinated chicken. Enjoy this easy-to-make recipe that showcases seasonal ingredients bursting with flavor.

Ingredients

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  • 1 pound boneless skinless chicken breasts
  • 2 peaches, quartered
  • 2 ounces goat cheese, crumbled
  • 1/4 cup toasted chopped pecans
  • Mixed greens
  • 1/2 cup fresh basil leaves
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Make the Basil Vinaigrette: Blend fresh basil leaves, white balsamic vinegar, olive oil, water, honey, minced garlic, salt, and pepper until smooth.
  2. Marinate the Chicken: Place chicken breasts in a bowl or zip-top bag and pour half of the vinaigrette over them. Marinate in the fridge for at least 30 minutes.
  3. Grill the Chicken: Preheat grill to medium-high heat. Grill chicken for about 6-7 minutes per side until cooked through (internal temperature should reach 165°F).
  4. Prepare the Salad: On plates, arrange mixed greens topped with quartered peaches, crumbled goat cheese, and toasted pecans.
  5. Serve: Slice grilled chicken and place on top of salads. Drizzle with remaining basil vinaigrette before serving.

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Find it online: https://besthotrecipes.com/grilled-chicken-peach-pecan-and-goat-cheese-salad-with-basil-vinaigrette/