Peach Basil Chicken Salad Recipes

PEACH SALAD {WITH GRILLED BASIL CHICKEN AND WHITE BALSAMIC-HONEY VINAIGRETTE}

Steps:

• In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 5 hours.
• Preheat a grill to 425 - 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.
• Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.
• In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.

PEACH BASIL CHICKEN SALAD

Steps:

• Shred chicken, and combine with peaches, celery, onion and red pepper. Set aside.
• In either a blender or using your hand blender, combine dressing ingredients,. blending until smooth. Pour over chicken mixture, stir to combine.
• Cover and place in the refrigerator overnight.
• Serve on rolls or a bed of lettuce.

PEACH BASIL CHICKEN SALAD

Steps:

• Add the chicken, peaches, celery, green onion, and red pepper to a large mixing bowl.
• Toss to evenly combine. Set aside.
• Add all of the ingredients to a blender.
• Blend on high speed until the mixture's pureed.
• Pour this dressing out over the salad ingredients. Stirring until everything's well coated & evenly mixed.
• Cover the mixing bowl with cling wrap, and refrigerate the chicken salad overnight.
• Serve on sandwich bread, rolls, lettuce leaves, or with crackers.

PEACHES, BASIL, AND RED ONION

Steps:

• Toss peaches with red onion, basil, lemon juice, salt, and some pepper. Drizzle with olive oil.

BALSAMIC CHICKEN & PEACH SALAD

Steps:

• Preheat the grill to medium and line the rack with foil. Measure 1 tbsp of the vinegar into a shallow dish with 1 tbsp olive oil and a good shake of salt and pepper. Add the chicken fillets and turn them in the dressing until they are well coated. Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in colour.
• Halve the peaches, remove the stones and slice fairly thickly. Spread the spinach leaves over a serving platter. Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves. Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 tbsp olive oil and some salt and pepper. Drizzle over the salad and serve.