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Grilled Chicken and Peach Salad

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Corn-Chicken-Salad-L

You may think barbecuing is just for savory foodstuffs , but guess again: Peaches make a delightful addition to the grill, turning slightly smoky and sweeter than ever. Mixed with this spinach salad, they pair equally well with steak, baked wahoo fish recipes or pork.

IngredientsEdit

DirectionsEdit

  1. Heat grill to medium-high. In a small bowl, whisk together the vinegar, ginger, 1 Tbsp of the oil, and 1/8 tsp each salt and pepper; set aside.
  2. Brush the onions with 1 Tbsp of the oil and season with 1/4 tsp each salt and pepper. Brush the chicken with 1 tsp of the oil, and season with 1/2 tsp each salt and pepper. In a bowl, toss the peaches with the remaining Tbsp oil.
  3. Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the peaches (reserve the bowl) until charred, 2 minutes per side.
  4. Transfer the peaches and onions to the bowl. Add the spinach and vinaigrette and toss to combine. Serve with the chicken.

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