Grilled Chicken and Peach Spinach Salad with Sherry Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 0.0%
  • Fat: 17.2g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 4.7g
  • Protein: 32.9g
  • Carbohydrate: 8.6g
  • Fiber: 1.9g
  • Cholesterol: 76mg
  • Iron: 2.9mg
  • Sodium: 327mg
  • Calcium: 74mg


  • 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


  1. 1. Prepare grill.
  2. 2. Prepare Sherry Vinaigrette; set aside 1/4 cup vinaigrette.
  3. 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. 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.
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