Celebrate seasonal produce with this delicious and beautiful salad. Colorful peaches and berries make it a showstopper for friends or family.
Prep Time: 30 minutes | Cook Time: 25 minutes | Makes 4 Servings
Chicken Marinade Ingredients
- 2 boneless skinless chicken breasts
- Juice of 1 lemon
- 1/4 cup olive oil
- 1/2 Tbsp kosher salt
- 1/2 tsp black pepper
- Nonstick spray
Other Salad Ingredients
- 6 cups baby spinach
- 1/2 cup blackberries (halved)
- 1 peach (thinly sliced)
- 1/4 cup roasted and salted pistachios (crushed)
- 2 oz goat cheese (crumbled)
- 4 Tbsp balsamic glaze
- 3 Tbsp extra virgin olive oil
- 2 Tbsp basil (cut into ribbons)
- Pinch of salt
- Pepper to taste
Marinate chicken in lemon juice, olive oil, salt, and pepper for at least 30 minutes. While marinating, prepare your grill pan or grill by heating it to medium-high and coating surface with nonstick spray.
When grill is hot, add chicken breasts, cooking for about 6 minutes per side, or until it reaches an internal temperature of 160F. As the chicken rests, it will continue to cook until it reaches an internal temperature of 165F. After it rests, slice chicken into strips.
To assemble the salad, lay spinach on the bottom of a serving platter and top with grilled chicken, blackberries, peaches, goat cheese, pistachios, and basil. Drizzle with balsamic glaze and olive oil, then sprinkle salt and pepper.
Kristen Rosania is a Memphis-based meal prep chef, recipe developer, and the creator behind @forlemonsake, a social channel showcasing that home-cooked is always best. She believes in cooking real food with real ingredients. For more info, visit Forlemonsake.com and follow along on Instagram and Facebook.
