Peachy Grilled Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 tablespoons olive oil, divided |
2 tablespoons fresh lime juice |
1 1/2 teaspoons fleur de sel* or fine sea salt, divided |
1 teaspoon freshly ground pepper, divided |
4 small skinless boneless chicken breast halves (about 1 1/2 pounds) |
2 green onions, minced |
1 shallot, finely chopped |
1 1/2 tablespoons sherry wine vinegar |
2 teaspoons fresh thyme leaves |
1 teaspoon honey-dijon mustard |
2 peaches, peeled, pitted, diced |
1 small avocado, diced |
1/2 cup thinly sliced radicchio |
4 cups mixed baby greens (about 2 1/2 ounces) |
Directions:
1. Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
2. Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio into dressing; toss to coat.
3. Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken alongside and serve.
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