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Grilled Chicken and Peach Spinach Salad with Sherry Vinaigrette

Oxmoor House
Prep time 6 mins
Cook time 8 mins
Yield 4 servings (serving size: 2 cups salad and 1 1/2 tablespoons cheese)
Pairing peaches with chicken is the ultimate summer addition to a spinach salad. The Sherry Vinaigrette brings out the sweetness of the peaches, while grilling the fruit caramelizes the natural sugars.


  • Sherry Vinaigrette, divided
  • 2 peaches, halved and pitted
  • 4 (4-ounce) chicken breast cutlets
  • Cooking spray
  • 4 cups fresh baby spinach
  • 1/3 cup pine nuts, toasted
  • 1 (3-ounce) package goat cheese, crumbled

Nutrition Information

  • calories 320
  • caloriesfromfat 0.0 %
  • fat 17.2 g
  • satfat 4.5 g
  • monofat 6 g
  • polyfat 4.7 g
  • protein 32.9 g
  • carbohydrate 8.6 g
  • fiber 1.9 g
  • cholesterol 76 mg
  • iron 2.9 mg
  • sodium 327 mg
  • calcium 74 mg

How to Make It

  1. Prepare grill.

  2. Prepare Sherry Vinaigrette; set aside 1/4 cup vinaigrette.

  3. Coat peach halves and chicken with cooking spray; brush chicken with remaining 1 1/2 tablespoons vinaigrette. Place peach halves and chicken on a grill rack coated with cooking spray. Grill chicken 3 to 4 minutes on each side. Grill peach halves 1 to 2 minutes on each side; cut each half into 4 wedges.

  4. Cut chicken crosswise into thin strips. Place peach wedges, chicken strips, spinach, and pine nuts in a large bowl; drizzle with reserved 1/4 cup vinaigrette, and toss well. Place 2 cups salad mixture on each of 4 plates; sprinkle evenly with cheese.

Cooking Light Fresh Food Fast Weeknight Meals