Spinach Salad with Grilled Chicken, Blackberries, and Peaches
This is a delicious and beautiful salad that celebrates seasonal produce. It makes a show-stopping salad course for a dinner party or is hearty enough to eat on it’s own. Serve with family and friends!
Makes 4 servings.
Prep Time: 30 minutes
Total Cook Time: 25 minutes
Ingredients:
For the Chicken
2 boneless skinless chicken breasts
Juice of 1 lemon
1/4 c olive oil
1/2 Tbsp kosher salt
1/2 tsp black pepper
Nonstick spray
Other Salad Ingredients
6 c baby spinach
1/2 c blackberries (cut in half)
1 peach (sliced thin)
1/4 c roasted and salted pistachios (crushed)
2 oz goat cheese (crumbled)
4 Tbsp balsamic glaze
3 Tbsp extra virgin olive oil
2 Tbsp basil (cut into ribbons)
Pinch of salt
Pepper to taste
Instructions:
Marinate chicken in lemon juice, olive oil, salt and pepper for at least 30 minutes. While marinating, prepare your grill pan or grill by heating it to medium high and coat surface with nonstick spray.
When grill is hot, add chicken breasts, cooking for about 6 minutes per side, or until chicken reaches an internal temperature of 160F. As the chicken rests it will continue to cook until it reaches an internal temperature of 165F. After it rests, cut chicken into strips.
To assemble the salad, lay spinach on the bottom of a serving platter and top with grilled chicken, blackberries, peaches, goat cheese, pistachios, and basil. Drizzle with balsamic glaze and olive oil, and sprinkle salt and pepper on top. Enjoy!
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