Grilled Chicken and Peach Spinach Salad with Sherry Vinaigrette

Name: Grilled Chicken and Peach Spinach Salad with Sherry Vinaigrette
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters fresh baby spinach; 454 grams chicken breast cutlets; 85 grams package goat cheese, crumbled; 2 peaches, halved and pitted; 79 milliliters pine nuts, toasted; 4 servings Sherry Vinaigrette, divided

Need a gluten free and primal main course? Grilled Chicken and Peach Spinach Salad with Sherry Vinaigrette could be a great recipe to try. This recipe serves 4. One serving contains 298 calories, 31g of protein, and 15g of fat. From preparation to the plate, this recipe takes about 14 minutes. It is perfect for The Fourth Of July. Head to the store and pick up baby spinach, chicken breast cutlets, sherry vinaigrette, and a few other things to make it today. To use up the peaches you could follow this main course with the Easy As Pie Peaches as a dessert.

Instructions

Prepare grill.

Equipment you will use

Grill

Prepare Sherry Vinaigrette; set aside 1/4 cup vinaigrette.

Ingredients you will need

Vinaigrette

Sherry

Coat peach halves and chicken with cooking spray; brush chicken with remaining 1 1/2 tablespoons vinaigrette.

Ingredients you will need

Cooking Spray

Vinaigrette

Whole Chicken

Peach

Place peach halves and chicken on a grill rack coated with cooking spray. Grill chicken 3 to 4 minutes on each side. Grill peach halves 1 to 2 minutes on each side; cut each half into 4 wedges.

Ingredients you will need

Cooking Spray

Whole Chicken

Peach

Equipment you will use

Grill

Cut chicken crosswise into thin strips.

Ingredients you will need

Whole Chicken

Place peach wedges, chicken strips, spinach, and pine nuts in a large bowl; drizzle with reserved 1/4 cup vinaigrette, and toss well.

Ingredients you will need

Chicken Tenders