Grilled Peach & Chicken Salad with Honey-Lime Dressing

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 2 large ripe peaches, halved and pitted
• 6 cups mixed salad greens (spinach, arugula, romaine)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil, divided
• 1 tablespoon honey
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup chopped fresh cilantro or basil for garnish

Instructions

1. Preheat the grill to medium-high heat (about 400°F). While the grill heats, brush the chicken breasts with 1 tablespoon olive oil, and season both sides with salt, pepper, and smoked paprika.
2. Brush the peach halves lightly with the remaining 1 tablespoon olive oil. Place chicken breasts and peaches directly on the grill grates.
3. Grill chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Grill peach halves for 3-4 minutes per side until grill marks appear and the fruit softens slightly. Remove both from grill and let chicken rest for 5 minutes, then slice into strips. Cut peaches into wedges.
4. In a small bowl, whisk together honey, lime juice, and Dijon mustard until emulsified. Season with a pinch of salt and black pepper to taste.
5. In a large salad bowl, combine mixed greens, cherry tomatoes, and red onion slices. Drizzle half of the honey-lime dressing over salad and toss gently to coat.
6. Add sliced grilled chicken and peach wedges on top of the salad. Drizzle the remaining dressing over the top.
7. Sprinkle crumbled feta cheese and chopped fresh herbs (if using) over the salad as a final garnish.
8. Serve immediately as a light and flavorful summer dinner or pack in airtight containers for an easy meal prep option.

Chef tips

• If grilling indoors, use a grill pan over medium-high heat and cook chicken and peaches similarly, watching for caramelization.
• Substitute peaches with nectarines or firm plums if peaches are out of season.
• To make this dairy-free, simply omit the feta or substitute with toasted nuts like almonds or pecans for crunch.
• Use a meat thermometer to ensure chicken is cooked safely without drying it out.