Grilled Peaches and Chicken with Mesclun Salad Platter
Elevate your dinner game with this Grilled Peaches and Chicken with Mesclun Salad Platter, a perfect balance of smoky, sweet, and savory flavors! Tender grilled chicken breasts are seasoned with garlic, paprika, and a touch of spice, while juicy peaches caramelize beautifully on the grill, adding a burst of natural sweetness. Served over a bed of fresh mesclun greens, this wholesome platter is topped with creamy goat cheese crumbles, crunchy toasted pecans, and a tangy homemade balsamic Dijon dressing. Ready in just 35 minutes, this recipe is ideal for a summer barbecue or a light, elegant weeknight meal. Bursting with vibrant colors and textures, it’s a healthy and crowd-pleasing dish that’s as gorgeous to look at as it is to eat.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 pieces Ripe peaches
- 4 tablespoons Olive oil
- 1 tablespoon Honey
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mesclun salad mix
- 0.5 cup Goat cheese crumbles
- 0.5 cup Pecans (toasted)
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
1. Preheat your grill or grill pan to medium-high heat.
2. Prepare the chicken by patting it dry with a paper towel. Rub 2 tablespoons of olive oil evenly over the chicken breasts, then season both sides with garlic powder, paprika, salt, and black pepper.
3. Prepare the peaches by cutting them into halves and removing the pits. Brush the cut sides lightly with 1 tablespoon of olive oil and drizzle with honey.
4. Place the chicken on the hot grill and cook for 6-8 minutes per side, or until fully cooked with an internal temperature of 165°F (75°C). Remove the chicken and let it rest for 5 minutes before slicing into strips.
5. While the chicken cooks, place the peaches cut-side down on the grill. Cook for 2-3 minutes on each side until grill marks form and the peaches are lightly caramelized. Remove from the grill and set aside.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, balsamic vinegar, and Dijon mustard to make the dressing. Adjust seasoning with salt and pepper if needed.
7. Assemble the mesclun salad on a large platter. Scatter the goat cheese crumbles and toasted pecans over the greens.
8. Top the salad with the grilled chicken strips and peach halves.
9. Drizzle the salad evenly with the dressing and serve immediately. Enjoy!
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 386 mg | 128% | |
| Sodium | 3387 mg | 147% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 52.5 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 526 mg | 40% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3117 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
