Grilled Chicken and Peach Spinach Salad with Sherry Vinaigrette

Grilled Chicken and Peach Spinach Salad with Sherry VinaigretteRecipe
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.