Grilled Peaches and Chicken with Mesclun Salad Platter
Elevate your dinner game with this Grilled Peaches and Chicken with Mesclun Salad Platter, a perfect balance of smoky, sweet, and savory flavors! Tender grilled chicken breasts are seasoned with garlic, paprika, and a touch of spice, while juicy peaches caramelize beautifully on the grill, adding a burst of natural sweetness. Served over a bed of fresh mesclun greens, this wholesome platter is topped with creamy goat cheese crumbles, crunchy toasted pecans, and a tangy homemade balsamic Dijon dressing. Ready in just 35 minutes, this recipe is ideal for a summer barbecue or a light, elegant weeknight meal. Bursting with vibrant colors and textures, it’s a healthy and crowd-pleasing dish that’s as gorgeous to look at as it is to eat.
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Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 pieces Ripe peaches
- 4 tablespoons Olive oil
- 1 tablespoon Honey
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mesclun salad mix
- 0.5 cup Goat cheese crumbles
- 0.5 cup Pecans (toasted)
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
Directions
Step 1
1. Preheat your grill or grill pan to medium-high heat.
Step 2
2. Prepare the chicken by patting it dry with a paper towel. Rub 2 tablespoons of olive oil evenly over the chicken breasts, then season both sides with garlic powder, paprika, salt, and black pepper.
Step 3
3. Prepare the peaches by cutting them into halves and removing the pits. Brush the cut sides lightly with 1 tablespoon of olive oil and drizzle with honey.
Step 4
4. Place the chicken on the hot grill and cook for 6-8 minutes per side, or until fully cooked with an internal temperature of 165°F (75°C). Remove the chicken and let it rest for 5 minutes before slicing into strips.
Step 5
5. While the chicken cooks, place the peaches cut-side down on the grill. Cook for 2-3 minutes on each side until grill marks form and the peaches are lightly caramelized. Remove from the grill and set aside.
Step 6
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, balsamic vinegar, and Dijon mustard to make the dressing. Adjust seasoning with salt and pepper if needed.
Step 7
7. Assemble the mesclun salad on a large platter. Scatter the goat cheese crumbles and toasted pecans over the greens.
Step 8
8. Top the salad with the grilled chicken strips and peach halves.
Step 9
9. Drizzle the salad evenly with the dressing and serve immediately. Enjoy!
Nutrition Facts
| Serving size | (1461.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2154.4 |
| Total Fat 137.5g | 0% |
| Saturated Fat 32.9g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 385.5mg | 0% |
| Sodium 3387.4mg | 0% |
| Total Carbohydrate 86.8g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 52.5g | |
| Protein 147.9g | 0% |
| Vitamin D 17.4IU | 0% |
| Calcium 526.4mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 3117.4mg | 0% |
Source of Calories