Balsamic chicken & peach salad

Name: Balsamic chicken & peach salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 4 fillets skinless, boneless chicken breasts fillets (about 500g 1lb 2oz total weight); 2 ripe peaches; 100 grams baby spinach leaves; 1 handful basil leaves

Balsamic chicken & peach salad is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. One portion of this dish contains around 2g of protein, 0g of fat, and a total of 43 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a side dish. A mixture of baby spinach leaves, basil leaves, peaches, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 35 minutes. If you like this recipe, take a look at these similar recipes: Balsamic Peach Basil Chicken Salad with Crispy Prosciutto, Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette, and Balsamic Peach Avo-arugula Salad.

Instructions

Preheat the grill to medium and line the rack with foil. Measure 1 tbsp of the vinegar into a shallow dish with 1 tbsp olive oil and a good shake of salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Vinegar

Shake

Equipment you will use

Grill

Aluminum Foil

Add the chicken fillets and turn them in the dressing until they are well coated.

Ingredients you will need

Boneless Skinless Chicken Breast

Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in colour.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Aluminum Foil

Halve the peaches, remove the stones and slice fairly thickly.

Ingredients you will need

Peach

Spread the spinach leaves over a serving platter. Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves. Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 tbsp olive oil and some salt and pepper.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Cooked Chicken

Spinach

Fresh Basil

Olive Oil

Peach

Spread

Basil

Equipment you will use

Bowl

Drizzle over the salad and serve.

Equipment

Grill

Aluminum Foil

Bowl

Ingredients

Servings:

2Tbsps

balsamic vinegar 4fillets

skinless, boneless chicken breasts fillets (about 500g 1lb 2oz total weight)2

ripe peaches 100grams

baby spinach leaves 1handful

basil leaves

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.