Recipe courtesy of Food Network
Grilled Chicken with Peach Salad
- Level: Easy
- Total: 40 min
- Prep: 32 min
- Cook: 8 min
- Yield: 4 servings
Ingredients
Vegetable oil, for the grill
Four 6- to 8-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Zest and juice of 1/2 lemon
2 ripe peaches, pitted and cut into wedges
2 large tomatoes, preferably heirloom, cored and cut into wedges
1/4 cup lightly packed basil leaves, torn
2 tablespoons roughly chopped chives
1 tablespoon extra-virgin olive oil, plus extra for drizzling
Directions
- Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side.
- Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper.
- Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil.
