Grilled Peach Salad With Grapefruit Vinaigrette Recipes

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GRILLED PEACH SUMMER SALAD RECIPE BY TASTY



Grilled Peach Summer Salad Recipe by Tasty image

Here's what you need: balsamic vinegar, olive oil, honey, salt, pepper, peaches, boneless, skinless chicken breasts, oil, salt, pepper, mixed greens, grape tomatoes, cucumber, red onion, pecan

Provided by Pierce Abernathy

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

¼ cup balsamic vinegar
2 tablespoons olive oil
¼ cup honey
2 teaspoons salt
1 teaspoon pepper
4 peaches
2 boneless, skinless chicken breasts
oil, to taste
salt, to taste
pepper, to taste
5 oz mixed greens
1 cup grape tomatoes, halved
½ cucumber, chopped
½ red onion, sliced
½ cup pecan

Steps:

  • Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
  • Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
  • Grill for 5 minutes over medium high heat, or until browned.
  • On a cutting board, sprinkle the chicken with oil, salt, and pepper.
  • Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
  • Prepare the peaches and chicken for the salad by slicing both.
  • Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
  • Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 7 grams, Protein 27 grams, Sugar 47 grams

GRILLED PEACH SALAD WITH BALSAMIC BACON VINAIGRETTE



Grilled Peach Salad with Balsamic Bacon Vinaigrette image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 11

Nonstick cooking spray
5 slices bacon, chopped
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
3 firm, ripe large peaches, pitted and quartered
Extra-virgin olive oil
5 ounces baby spinach
1/2 red onion, thinly sliced

Steps:

  • Preheat the grill to medium-high heat and spray with nonstick spray.
  • Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
  • Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
  • Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
  • Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.

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