Grilled Peach Salad with Chicken and Avocado
Ingredients
For the grilled peaches:
- 4 peaches, pitted and halved
- 2-3 tbs extra virgin olive oil
For the salad:
- ½ cup / 100 g baby spinach
- 2 cups/ 50 arugula
- 2 avocados, peeled, pitted and roughly chopped
- 3-4 cooked chicken breasts, about 14 oz / 400 g (preferably warm)
- a bunch of fresh onions, chopped
- extra virgin olive oil to taste
- balsamic vinegar to taste
- salt to taste
Instructions
Grilled Peaches:
- Brush each half peach with olive oil from both sides.
- Preheat grill pan over medium-high heat. When the pan is hot, place on top several peaches, cut side down. Cook until grill marks appear, 3-5 minutes. Invert the peaches and cook for another few minutes, until grill marks appear on the skin and the fruits start to soften.
Salad:
- In a salad bowl combine baby spinach, rucola, avocados and onion. Add salt, oil and vinegar and mix well.
- Divide the salad between four serving plates. Place on each one a piece of cooked and sliced chicken breast and two halves grilled peaches. Serve immediately.
Notes
- In case you don’t have a grill pan, you can toast the peaches on a normal frying pan or skillet.
- You can use leftover chicken breast (as long as it hasn't been cooked in a sauce with a strong taste) or you can boil the chicken breasts in advance. Warm it up just a bit before serving it: you can do this in a microwave, oven or on the grill pan before or after the peaches.
For more recipes visit: daniscookings.comFollow @daniscookings in Instagram
