Grilled Peach and Chicken Salad

5 from 1 vote

Grilled Peach and Chicken Salad

This is a glorious summer grilled peach and chicken salad with lots of herbs and feta. It's topped with crunchy pistachios and dressed in a light honey mustard dressing.

Prep Time10

Cook Time10

Total Time20

Course: Salads

Cuisine: American

Diet: Low Fat

Servings: serving

Calories: 672kcal

Author: Adina

Equipment

Grill pan
Large bowl
Small bowl
Tongs

Ingredients

Salad (Note 1):

1 small chicken breast about 4.5 oz/ 125 g
½ teaspoon Dijon mustard
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 medium peach or nectarine
large handful arugula or baby spinach, lamb's lettuce
small handful basil
a few sprigs mint
1 oz pistachios 30 g, Note 2
1 oz feta ⅛ cup when crumbled/ 30 g or goat cheese

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:

Chicken marinade: Mix mustard, olive oil, and balsamic vinegar. Add 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.
1 small chicken breast + ½ teaspoon Dijon mustard + 1 teaspoon olive oil + 1 teaspoon balsamic vinegar
Grill peaches and chicken: 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.
1 medium peach
Flip the chicken and peaches: Continue grilling for another 5 minutes or until the chicken is cooked through and the peach halves are nicely charred and soft.
Check doneness: 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.
Let rest shortly: Remove both from the pan and let cool for a couple of minutes. Slice the chicken.

Grilled peach salad:

Prepare salad ingredients: While the chicken and the peaches are cooking, wash and dry the arugula and the herbs. Place them in a large bowl. Shell and chop the pistachios.
large handful arugula + small handful basil + a few sprigs mint + 1 oz pistachios/ 30 g
Make the dressing: Whisk olive oil, honey, mustard, lime juice, salt, and pepper in a small bowl. Adjust the taste.
1 tablespoon olive oil + 1 teaspoon runny honey + ½ teaspoon Dijon mustard + juice of ½ lime + fine sea salt and freshly ground black pepper
Assemble the salad: 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.
1 oz feta/ 30 g

Notes

Servings: This recipe serves one, but you can easily make more. If the grill pan is not large enough for several portions, grill the tender chicken and the peaches in batches. It's preferable to assemble each serving for each person in an individual bowl.
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.
Substitute pistachios for other roasted nuts or seeds, such as almonds, pecans, walnuts, sunflower seeds, or pine nuts.

Nutrition