Grilled Peach Salad with Chicken
A glorious summer grilled peach salad with chicken, lots of herbs and feta. Topped with crunchy pistachios and dressed in a light honey mustard dressing.
Servings: 1
Calories: 672kcal
Ingredients
- Grilled peaches and chicken:
- 1 small chicken breast about 125 g/ 4.4 oz
- ½ teaspoon Dijon mustard
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1 medium peach
- Grilled peach salad:
- large handful arugula
- small handful basil 6 g/ 0.2 oz basil leaves
- a few sprigs mint 3 g/ 0.1 oz mint leaves
- 30 g/ 1 oz feta ⅛ cup when crumbled
- 25 g/ 0.8 oz pistachios See note
- Dressing:
- 1 tablespoon olive oil
- 1 teaspoon runny honey
- ½ teaspoon Dijon mustard
- juice of ½ lime about 2-3 teaspoons (to taste)
- fine sea salt and freshly ground black pepper
Instructions
Grilled peaches and chicken:
- Mix together ½ teaspoon mustard, 1 teaspoon olive oil, and 1 teaspoon balsamic vinegar. Add some salt and pepper. Rub the chicken breast with this mixture. Leave to marinate for 15 minutes to 1 hour, if you have the time, or grill the chicken breast immediately.
- Halve and pit the peach. Lightly spray or brush the peach halves with olive oil.
Heat a grill pan on medium heat. Add the chicken and the peach halves, cut-side down. - Grill for 5 minutes. Turn both the chicken and the peach halves.
- Continue grilling for another 5 minutes or until the chicken is cooked through and the peach halves are nicely charred and soft. If the peach is not as soft as you would like it to be, move it towards the side of the grill pan and continue grilling it at a lower temperature until done to your liking.
- Check the chicken by piercing it with a skewer, the juices should run clear.
- Remove both from the pan and let cool for a couple of minutes.
- Slice the chicken.
Grilled peach salad:
- While the chicken and the peaches are cooking, wash and dry the arugula and the herbs. Place in a bowl.
- Shell and chop the pistachios.
- Make the dressing by whisking together the olive oil, honey, mustard, lime juice, salt, and pepper. Adjust the taste. Add half of the dressing to the arugula and herbs and mix to coat the herbs with the dressing.
- Arrange the sliced chicken and the peaches on top. Add the crumbled feta and the chopped pistachios. Pour the remaining dressing on top.
- Serve immediately.
Video
Notes
The pistachios are slightly salted and roasted in their shells. I weighed the pistachios after removing the shell. You will need a very small handful of shelled pistachios, exact weighing is not necessary unless you are counting the calories.
Nutrition
Serving: 1g | Calories: 672kcal | Carbohydrates: 39g | Protein: 51g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 25g | Cholesterol: 133mg | Sodium: 1090mg | Fiber: 8g | Sugar: 27g