Serves: 4
Ingredients:
¼ cup balsamic vinegar
1 - 2 tablespoons honey
Sea salt and freshly ground black pepper to taste
1 pound boneless and skinless chicken breasts – pounded to even thickness
For the Salad:
2 cups fresh peaches, sliced
12 cups fresh baby spinach
2 cups fresh strawberries sliced
4 ounces goat cheese, crumbled
½ cup toasted almond slices
½ cup red onion thinly sliced
For the Vinaigrette:
3 tablespoons balsamic vinegar
1 teaspoon honey
¼ cup olive oil
Directions:
Whisk together the balsamic vinegar, honey, and a pinch of salt and pepper in a large container. Place the chicken in and turn to coat evenly. Refrigerate
for at least 2 hours.
Once marinated, spray your grill with cooking spray and heat to medium-high heat. Cook the chicken until no longer pink inside, about 6-7 minutes,
turning once. Note that the honey will make the chicken look burned, but it's just the natural caramelization. Remove from the grill and cover
to let rest.
Spray the grill again and place the sliced peaches onto it. Cook until grill marks form and the peaches soften, flipping once. This only takes about
2-3 minutes per side.
Divide the spinach, freshly sliced strawberries, grilled peaches, goat cheese, toasted almonds, and red onions between 4 large bowls. Slice the rested
sliced chicken and place on top of the salads.
In a medium bowl, whisk together the balsamic vinegar and honey. While whisking constantly, stream in the olive oil and whisk until smooth and creamy.
Season with a pinch of salt and pepper. Divide the vinaigrette between the bowls, toss the salads and serve.
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