Grilled Peach and Chicken Salad

 

This is my first attempt at food blogging and food photography, so bear with me.  

I have only started to entertain the idea of fruit and lettuce.  I think because we only ate iceberg lettuce growing up.  We made this salad green of 3 varieties. It was really good. We managed to over grill the peaches.  So don't do that.  

Here's What You Need (with pictures!):

A breast of chicken. One for each person you are serving. Rinse your chicken.  Lightly coat with olive oil.  Salt and pepper to taste.  Less is more here, as some of your lettuce will pepper up the salad.  Throw it on the grill and cook until done.  Slice into strips.  It's not a good idea to eat pink chicken or chicken that is under-cooked.

(Boneless and skinless or keep the skin on if you want to fat up your salad a bit)

 Enough lettuce for who ever is eating.  (1-2 cups per person for a big meal.) We used Romaine, loose leaf, and arugula.   

1/2c of walnuts, chopped (for 2)
1/4c of raisins
1/4c of dried cranberries


Any nut would do, I think, and just about any dry fruit of two varieties.  

One peach per person.  Pitted and halved.  Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side.


Serve on the dish it fits on.  We tossed the lettuce with the dressing (below), and mixed in the dried fruit and nuts.  Place the chicken strips and peach slices on the lettuce.  Enjoy.  


Dressing:  (per 2 servings)

1 tablespoon whole-grain mustard

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

Whisk together.  


[Disclaimer: Images in this post brought to you by a cell phone.  I do not claim to be a food photographer. I disclaim that.  These images are Attribution Share Alike. Which is sort of like saying, "It's ok if you steal these images, just put my name on them and point back to me.  Please feel free to comment on the food or the photos.]