Grilled Peach and Chicken Salad with Basil Balsamic Dressing

• 2 boneless, skinless chicken breasts (about 1 pound)
• 2 ripe peaches, halved and pitted
• 6 cups mixed salad greens (arugula, spinach, and romaine)
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 2 tablespoons olive oil (for grilling vegetables)
• Salt and freshly ground black pepper, to taste
• For the chicken marinade:
• 3 tablespoons olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Juice of 1/2 lemon
• For the basil balsamic dressing:
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh basil, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Prepare the chicken marinade by whisking together olive oil, honey, minced garlic, smoked paprika, dried oregano, and lemon juice in a medium bowl.
2. Add the chicken breasts to the marinade, coating them well. Cover and refrigerate for at least 10 minutes or up to 1 hour for maximum flavor.
3. Meanwhile, preheat your grill to medium-high heat. Brush peach halves lightly with olive oil and season chicken breasts with salt and pepper.
4. Grill chicken for about 6-7 minutes per side, or until internal temperature reaches 165°F (75°C) and juices run clear. Grill peaches skin side down for 3-4 minutes until grill marks appear and peaches soften slightly.
5. While grilling, prepare the basil balsamic dressing by whisking olive oil, balsamic vinegar, chopped basil, Dijon mustard, honey, salt, and pepper together in a small bowl.
6. Once grilled, let the chicken rest for 5 minutes, then slice into thin strips. Cut the peaches into wedges.
7. In a large salad bowl, toss mixed greens with half the dressing. Arrange sliced chicken and peaches on top.
8. Sprinkle crumbled feta cheese and toasted almonds over the salad. Drizzle the remaining dressing evenly.
9. Serve immediately for a fresh, satisfying summer meal.

Chef tips

• If you don’t have a grill, you can use a grill pan or broiler to achieve similar char and flavor on chicken and peaches.
• For a nut-free version, omit the almonds or substitute with toasted pumpkin seeds.
• Marinate the chicken up to 1 hour ahead of time for deeper flavor but avoid marinating longer to prevent texture changes.
• To toast almonds evenly, place them in a dry skillet over medium heat, stirring frequently until fragrant and golden, about 3-5 minutes.