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Per serving
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- 1
Make the dressing
Whisk the balsamic vinegar, Dijon, maple syrup, olive oil, and a little salt and pepper together in a jar until combined. It does double duty: 3 tablespoons go on the chicken as a marinade, and the rest gets drizzled over the finished salad.
- 2
Marinate the chicken
Add 3 tablespoons of the dressing to a freezer bag or bowl with the chicken breasts, smoked paprika, onion powder, garlic powder, and a little more salt and pepper. Massage it in, then refrigerate 1 to 4 hours. Keep the remaining dressing in the fridge for later.
- 3
Grill the chicken
Preheat the grill and oil the grates. Grill the chicken 4 to 5 minutes per side, until the internal temperature reads 165°F. Let it rest 5 minutes, then slice.
- 4
Grill the peaches
Halve the peaches and remove the pits, leaving the skin on. During the last few minutes the chicken is on the grill, brush the cut sides with a little olive oil and lay them flesh-side down. Grill 3 to 4 minutes, until caramelized with grill marks. Let cool, then cut into quarters.
- 5
Build the salad
Tear the butter lettuce into a bowl or spread it across a platter. Top with sliced cucumber, avocado, the grilled chicken, peaches, crumbled feta, and torn basil.
- 6
Dress and serve
Drizzle the reserved balsamic dressing over the top, or serve it on the side if you're saving leftovers — undressed, the salad keeps a day or two in the fridge.
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Grilled Chicken and Peach Salad
Created by: CleanPlateClub
Ingredients
- 1/4 cup balsamic vinegar
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper, to taste
- 1 lb chicken breast
- 2 butter lettuce
- 2 peaches
- 1 avocado
- 3 Persian cucumber
- 2 oz feta cheese
- 1/4 cup fresh basil
Instructions
- Make the dressingWhisk the balsamic vinegar, Dijon, maple syrup, olive oil, and a little salt and pepper together in a jar until combined. It does double duty: 3 tablespoons go on the chicken as a marinade, and the rest gets drizzled over the finished salad.
- Marinate the chickenAdd 3 tablespoons of the dressing to a freezer bag or bowl with the chicken breasts, smoked paprika, onion powder, garlic powder, and a little more salt and pepper. Massage it in, then refrigerate 1 to 4 hours. Keep the remaining dressing in the fridge for later.
- Grill the chickenPreheat the grill and oil the grates. Grill the chicken 4 to 5 minutes per side, until the internal temperature reads 165°F. Let it rest 5 minutes, then slice.
- Grill the peachesHalve the peaches and remove the pits, leaving the skin on. During the last few minutes the chicken is on the grill, brush the cut sides with a little olive oil and lay them flesh-side down. Grill 3 to 4 minutes, until caramelized with grill marks. Let cool, then cut into quarters.
- Build the saladTear the butter lettuce into a bowl or spread it across a platter. Top with sliced cucumber, avocado, the grilled chicken, peaches, crumbled feta, and torn basil.
- Dress and serveDrizzle the reserved balsamic dressing over the top, or serve it on the side if you're saving leftovers — undressed, the salad keeps a day or two in the fridge.