Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette
If you’re searching for a vibrant and refreshing summer dish, look no further than this Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette. Perfectly balancing sweet and savory flavors, this salad showcases juicy peaches, crunchy pecans, and creamy goat cheese, all drizzled with a homemade basil vinaigrette that serves as both a marinade and dressing. Ready in just 25 minutes, this delightful meal is not only quick to prepare but also family-friendly and packed with nutrients. Whether you’re hosting a casual gathering or enjoying a quiet dinner at home, this dish is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1/2 cup fresh basil leaves
- 3 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon honey
- 1 clove garlic (minced)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound boneless skinless chicken breasts
- 2 peaches (quartered)
- 2 ounces goat cheese (crumbled)
- 1/4 cup toasted chopped pecans
- Mixed greens
Instructions
- Blend together fresh basil leaves, white balsamic vinegar, olive oil, water, honey, minced garlic, salt, and black pepper until smooth.
- Marinate the chicken breasts in half of the vinaigrette for at least 30 minutes.
- Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes on each side until cooked through.
- Assemble your salad by layering mixed greens, quartered peaches, crumbled goat cheese, and toasted pecans on a plate.
- Slice the grilled chicken and place it over the salad. Drizzle with remaining vinaigrette before serving.
Nutrition
- Serving Size: 1 salad (approximately 200g)
- Calories: 420
- Sugar: 10g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg