Makes 4 servings
Nothing says "summer" better than fresh, juicy peaches and sweet, luscious blueberries. Make this now when these fruits are at their peak and enjoy summer dining at its best.
1 tablespoon olive oil
16 ounces boneless, skinless chicken breasts
For the Peach Vinaigrette
1 peach, peeled, seeded, and sliced
2 tablespoons fresh lemon juice
1 tablespoon white rice vinegar
1 teaspoon honey
Dash of freshly ground pepper, or to taste
To complete the recipe
4 cups mixed greens
2 tablespoons extra-virgin olive oil
Dash of salt
2 peaches, peeled, seeded, and each cut into 8 wedges
½ cup fresh blueberries
Dash of freshly ground pepper
Prepare the grill. Brush one side of each chicken breast with olive oil. Arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for another 5 minutes, or until the chicken is lightly browned and thoroughly cooked. Transfer the chicken to a plate and cover to keep warm.
Meanwhile, purèe all the vinaigrette ingredients in a blender until smooth. Taste and adjust the seasoning. Set aside.
In a large salad bowl, toss the greens with the extra-virgin olive oil and a dash of salt. Arrange the greens on 4 salad plates.
Diagonally slice the chicken breasts into ½-inch wide strips and arrange them atop the greens. Arrange the peach slices next to them on the plate. Drizzle the vinaigrette over the salads. Sprinkle with pepper and top with the blueberries. Serve immediately while the chicken is warm.
Early the day it is to be served, the chicken can be grilled and refrigerated. Make the vinaigrette and assemble the salads just before serving.
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