Grilled Basil Chicken & Peach Salad
What is it about just a touch of honey that instantly screams ‘summer?’
The honey in this vinaigrette tempers the sharpness of the vinegar beautifully, and lifts this salad to ‘summer in a bowl!’
Preparation time: 30 mins
Cooking time: 10 mins (plus 2-5 hours chilling time)
Total time: 40 mins
- 2 garlic cloves
- 1/3 cup of fresh basil
- 1 tablespoon of fresh lemon juice
- 1/2 cup of olive oil
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 1 pound of boneless skinless chicken breasts
- 1 teaspoon of Dijon mustard
- 3 tablespoons of white balsamic vinegar
- 1 tablespoon of honey
- 1 pound of peaches
- 2 ears of corn
- 1/2 small red onion
- 1/2 cup of chopped pecans
- 10 ounces of spring mix lettuce
- 4 ounces of goat's cheese
How To Make Your Grilled Basil Chicken & Peach Salad With Balsamic Honey Vinaigrette:
- Skin your garlic cloves by crushing them between a chef’s knife blade and a cutting board. Then finely mince.
- Chop up your basil roughly using herb scissors. Juice your lemon.
- In a small bowl, place the garlic, basil, 3 tablespoons of the olive oil, lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper, and whisk together using a small balloon whisk. Use the back of a tablespoon to press the basil against the side of the mixing bowl as this will release more of the flavor.
- Place the chicken breasts into a zip lock plastic bag and pound with a meat mallet so the meat is even in thickness.
- Pour in the basil mixture on top of the chicken and seal bag, ensuring you remove all the air. Turn the bag over so all the chicken is coated thoroughly. Place your chicken breasts in the fridge and chill for 2-5 hours.
- Place a BBQ grill mat onto your outdoor (or indoor) grill and heat grill to 450°F (no more scrubbing grates clean afterwards).
- Take your chicken out of the fridge and use kitchen tongs to pick the breasts out of the plastic bag and onto the hot BBQ grill mat.
- Cook for 4-5 minutes per side until done. Use a cooking thermometer to make sure you have cooked the chicken through to 165°F, the safe cooking temperature.
- Transfer your chicken breasts to a wooden cutting board, and allow to rest for 10 minutes.
- In the meantime, in a small bowl, place the remaining olive oil, Dijon mustard, white balsamic vinegar, honey, the remaining 1/2 teaspoon of salt, and the remaining 1/2 teaspoon of pepper. Whisk well with a small balloon whisk.
- Place your vinaigrette into the fridge to chill until you are ready to use.
- Using a precise paring knife, slice your peaches, remove the husk and kernels from your corn ears, and thinly slice your red onion.
- Place a small skillet on medium heat and, while it is heating, roughly chop up your pecans. Add the pecans to the hot pan and move them around constantly using a solid spatula. Watch them like a hawk as they can easily burn!
- Chop up your cooked chicken breasts coarsely using heavy duty kitchen shears (easier than using a knife).
- In your salad / presentation bowl, place the peaches, corn, onions, lettuce, pecans and chicken, and toss well together.
- Crumble over the goat’s cheese. Take your vinaigrette out of the fridge and quickly whisk it again using a small balloon whisk.
- Drizzle the vinaigrette over the salad, and serve immediately with serving tongs.
The Chef Remi Herb Scissors are perfect for all your fresh herb snipping, mincing and chopping. With 5, razor sharp, stainless steel blades, it is much faster and more efficient than using a knife or single blade shears.
Plus the thermoplastic rubber handles, with moisture resistant finish, will give you the perfect grip, even with wet hands or slippery fingers.
Snip perfect amounts of mint, rosemary, sage, cilantro, parsley, basil, chives or any other herbs!
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