Grilled Chicken Salad with Peaches

Grilled Chicken Salad with Peaches

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  • 6 tablespoons extra virgin olive oil, divided
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons fine sea salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 4 small skinless boneless chicken breast halves (about 1 1/2 pounds)
  • 2 green onions, minced
  • 1 shallot, finely chopped
  • 1 1/2 tablespoons sherry wine or red wine vinegar
  • 2 teaspoons chopped fresh thyme or tarragon
  • 1 teaspoon Dijon mustard
  • 2 peaches - peeled, pitted and diced
  • 1 avocado, diced
  • 1/2 cup thinly sliced radicchio or arugula
  • 4 cups mixed baby greens


Whisk 2 tablespoons olive oil, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper in a large glass dish. Add chicken and turn to coat. Marinate 30 minutes.

Prepare grill to medium-high heat. Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme and mustard in a large bowl to blend. Mix peaches, avocado and radicchio or arugula into dressing; toss to coat.

Grill chicken until cooked through, about 5 minutes per side. Transfer to cutting board, let cool, then cut crosswise into thin slices.

Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken atop the salad and serve immediately.

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