Grilled Peach, Chicken & Goat Cheese Salad with Honey White Balsamic Dressing


about 8 cups mixed salad greens, washed and ready to use

2 yellow peaches, slightly firm to the touch

1/4 cup toasted hazelnuts, roughly chopped

1 cup chopped cooked rotisserie chicken breast

2 oz fresh goat cheese

for dressing---

2 tbsp olive oil

1 tbsp white balsamic vinegar

1 tsp honey

tiny pinch of sea salt


Make the dressing first. In a small bowl, whisk together the white balsamic vinegar and the olive oil. Then, stir in the honey and and mix well. Add a pinch of salt. Set aside.

Preheat your grill to medium/high heat.

Slice peaches in half and discard pit. Place peaches, cut side down, on the preheated grill. Close lid and grill for about five minutes, checking occasionally. You want the peaches to soften and get those nice char lines across the bottom. Remove peaches when done and turn off the grill. Slice peaches thin.

To assemble salads, divide greens into two bowls. Top green with chopped rotisserie chicken, goat cheese crumbles, toasted hazelnuts and peaches. Drizzle dressing over the top and toss well.



20 minutes