Toast the pecans
Combine the rice wine vinegar and Dijon mustard in a small bowl. Slowly pour the olive oil into the bowl, whisking constantly. Season with salt.
Grill the chicken, either outside or in a grill pan
Drizzle the peaches with olive oil or lightly coat with no-stick cooking spray and place on the grill for 1 to 2 minutes on each side
Starting with the salad greens. . .
Add chicken, pecans, feta cheese and . . .
Drizzle with some of the dressing and toss to coat
We rated Salad #25 Grilled Chicken and Peach Salad on a scale of 1 - 5: 4.50
We loved this salad. Next time we won't use quite so much dressing as it was a little "soupy". The recipe for the dressing makes a lot more than needed. The only problem with this salad is that it didn't keep well and was too soggy the next day. However, we will definitely make again!
Grilled Chicken and Peach Salad
(adapted from recipe from foodnetwork.com)
3 T. rice wine vinegar
1 T. Dijon mustard
1/3 c. olive oil
1/2 t. salt
Grilled chicken strips
3 or 4 peaches, pits removed
1 T. olive oil or no-stick cooking spray
5 cups salad greens (we used Spring Mix and Romaine)
1/2 c. chopped pecans, toasted
1/3 c. crumbled feta cheese
For the dressing: Combine the rice wine vinegar and Dijon mustard in a small bowl. Slowly pour the olive oil into the bowl, whisking constantly to emulsify. Season with salt.
For the salad: Place the peaches in a bowl and drizzle with olive oil or spray with no-stick cooking spray. Place on the grill and cook for 1 to 2 minutes on each side.
Place the salad greens in a large bowl. Add chopped pecans, feta, chicken and peaches. Drizzle salad with dressing and toss to coat.