Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 10 oz Spring Mix lettuce
- 1 lb peaches (sliced)
- 2 ears corn (kernels removed)
- 1/2 cup chopped pecans (toasted)
- 4 oz goat cheese (crumbled)
- 3 Tbsp olive oil (plus more for brushing grill)
- 1/3 cup slightly packed chopped fresh basil
- 2 cloves garlic (minced)
- 1 Tbsp fresh lemon juice
- Salt and freshly ground black pepper
- 1/3 cup olive oil
- 1 Tbsp honey
- 1 tsp dijon mustard
Instructions
- In a mixing bowl, combine the olive oil, chopped basil, minced garlic, lemon juice, salt, and pepper. Add the chicken breasts to the marinade. Ensure they are well coated. Let them marinate for at least 15 minutes.
- Preheat the grill or grill pan over medium-high heat. Brush it lightly with oil. Remove chicken from marinade and place it on the grill. Cook for about 5 minutes per side or until fully cooked through. Once done, let them rest before slicing.
- In another mixing bowl, whisk together olive oil, white balsamic vinegar, honey, dijon mustard, salt, and pepper until well combined.
- In a large bowl or platter, place Spring Mix lettuce as the base. Top with sliced peaches, corn kernels, toasted pecans, sliced red onion, crumbled goat cheese. Slice grilled chicken into strips and arrange on top. Drizzle with vinaigrette before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 300g)
- Calories: 420
- Sugar: 18g
- Sodium: 290mg
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg