Grilled Chicken and Peach Spinach Salad with Sherry Vinaigrette

Grilled Chicken and Peach Spinach Salad with Sherry Vinaigrette Recipe
Oxmoor House
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.

Yield:

4 servings (serving size: 2 cups salad and 1 1/2 tablespoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 8 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note