Fresh Peach Salad with Raspberry Vinaigrette recipe

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Ingredients

¼ cup balsamic vinegar
3 tablespoons olive oil, divided
¼ cup honey
2 teaspoons salt
1 teaspoon ground black pepper
¼ 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
½ cucumber, chopped
½ red onion, sliced
½ cup roasted pecans

Nutrition Info

364.7 calories
carbohydrate: 31.4 g
cholesterol: 33.6 mg
fat: 21.6 g
fiber: 3.7 g
protein: 15 g
saturatedFat: 2.7 g
servingSize: -
sodium: 1251.5 mg
sugar: 24.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. Lightly brush the cut surfaces of the peaches with vinaigrette. Cook on the preheated grill until browned, about 5 minutes.

  4. 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.

  5. 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.

Recipe Yield

4 servings

Recipe Note

Healthier peach salad salad that is easy to modify for your tastes.

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