- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil, divided
- 1/4 cup honey
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 cup raspberries
- 2 peaches, halved and pitted
- 2 skinless, boneless chicken breasts
- salt to taste
- ground black pepper to taste
- 1 cup grape tomatoes, halved
- 1 (5 ounce) bag mixed salad greens, or more to taste
- 1/2 cucumber, chopped
- 1/2 red onion, sliced
- 1/2 cup roasted pecans
- Combine vinegar, 2 tablespoons olive oil, honey, 2 teaspoons salt, and 1 teaspoon black pepper in a bowl and mix until well combined. Crush raspberries in a bowl using a fork and add to the vinaigrette.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Lightly brush the cut surfaces of the peaches with vinaigrette. Cook on the preheated grill until browned, about 5 minutes.
- Place chicken on a cutting board and sprinkle with 1 tablespoon olive oil and salt and pepper to taste. Cook on the hot grill until browned, 4 to 5 minutes; brush cooked side with vinaigrette. Flip and cook until browned on the second side and no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush second side with vinaigrette.
- Slice grilled peaches and grilled chicken and place in a bowl. Add tomatoes, mixed greens, cucumber, red onion, and pecans. Drizzle salad with remaining vinaigrette and mix thoroughly.
10/05/2019
recipepes.com
fresh peach salad with raspberry vinaigrette, recipe
PT15M
PT1H
5
455 calories