Grilled Chicken and Peach Salad with Honey-Lime Dressing and Toasted Almonds
The Grilled Chicken and Peach Salad is a vibrant symphony of textures and flavors, perfectly balancing smoky, sweet, and tangy notes. Tender, grilled chicken slices rest atop a bed of fresh greens, their savory char complementing the juicy sweetness of ripe peach wedges. A bright and zesty honey-lime dressing, with its delicate balance of sweetness and acidity, coats the salad, enhancing the natural flavors of the ingredients. The addition of toasted almonds provides a delightful crunch and nutty undertone, adding another layer of complexity to this refreshing and satisfying salad that is ideal for a light yet flavorful meal.
Grilled Chicken and Peach Salad with Honey-Lime Dressing and Toasted Almonds
This vibrant and refreshing salad perfectly balances the sweetness of grilled peaches with savory grilled chicken, all tossed with peppery greens and a bright, homemade honey-lime dressing. The crunchy toasted almonds add a delightful textural contrast, making this a restaurant-quality lunch that's both healthy and satisfying.
Estimated Calories per Serving (approximate): 400-550 (depending on chicken portion, amount of dressing, and toppings)
Yields: 2 servings
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
For the Chicken:
2 (4-6 oz) boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and freshly ground black pepper
For the Peaches:
1 ripe peach, halved and pitted
1 teaspoon olive oil
For the Salad:
6 cups mixed greens (such as spinach, arugula, frisée, or a spring mix)
1/4 cup crumbled goat cheese or feta cheese
2 tablespoons toasted slivered almonds (see instructions below)
For the Honey-Lime Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
Pinch of red pepper flakes (optional, for a subtle kick)
Salt and freshly ground black pepper to taste
Equipment:
Grill or grill pan
Small mixing bowls
Large mixing bowl
Whisk
Instructions:
Prepare the Chicken: Pat the chicken breasts dry with paper towels. Rub them with 1 tablespoon of olive oil and season generously with salt and freshly ground black pepper.
Prepare the Peaches: Brush the cut sides of the peach halves with 1 teaspoon of olive oil.
Toast the Almonds: You can toast the slivered almonds in a dry skillet over medium-low heat, stirring frequently until lightly golden and fragrant (about 3-5 minutes). Alternatively, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, keeping a close eye on them to prevent burning. Let cool.
Make the Honey-Lime Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, Dijon mustard, red pepper flakes (if using), salt, and freshly ground black pepper until well combined. Taste and adjust seasonings as needed.
Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the chicken breasts for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
Grill the Peaches: Place the peach halves cut-side down on the grill for 2-4 minutes, or until grill marks appear and they are slightly softened. Be careful not to overcook them.
Assemble the Salad: In a large bowl, gently toss the mixed greens with about half of the honey-lime dressing until lightly coated.
Divide the dressed greens between two plates.
Slice the grilled chicken breasts. Arrange the sliced chicken and grilled peach slices on top of the greens.
Sprinkle the crumbled goat cheese or feta cheese and the toasted slivered almonds over the salads.
Drizzle the remaining honey-lime dressing over the salads. Serve immediately.