Light Summer Salad with Tropical Chicken & Grilled Peaches

Think of backyard grilling and thick burgers, hot dogs and sturdy cobs of corn come to mind. But lighter summer fare, such as fresh fruit, can be barbecued, too, giving you a healthier taste of the season and adding instant gourmet appeal to any dish. Here, juicy, ripe peaches are fired up over open flames for caramelized flavor and texture, then tossed with a mix of tropical marinated chicken, organic lettuce and chopped veggies. Make this restaurant-quality meal at home in minutes–you’d be lucky to find something this good on the menu of your local bistro.

Grilled Peach Salad

Tropical Chicken Salad With Grilled Peaches & Asparagus

Ingredients

2 lbs. chicken breasts
1 orange, zest and juice
2 limes, zest and juice
½ cup raw apple cider vinegar
¼ cup grapeseed oil
2 garlic cloves, crushed or chopped
1 tsp. thyme
1 tsp. turmeric
¼ tsp. each: sea salt, black pepper
4 ripe peaches
1 lb. asparagus
¼ tsp. each oregano and rosemary
Pinch salt and pepper

Ingredients for salad

1 head organic green leaf lettuce
1 cucumber, peeled and cut into chunks
1 avocado, peeled and cut into chunks

Directions

For grilled chicken, peaches and asparagus:

  1. Place chicken in sealed plastic bag; press out air. Pound chicken with meat mallet or hands, flattening to 1/4“ inch thick.
  2. For marinade, combine orange and lime zest and juice, apple cider vinegar, oil, garlic, thyme, turmeric, salt and pepper.
  3. Pour marinade into plastic baggie with chicken, seal then place in fridge. Marinate for 30 minutes to 4 hours.
  4. Wash peaches well, carefully run a knife around the perimeter of the peach to loosen the pit, then twist to split in half and remove pits.
  5. Wash asparagus, trim ends then toss with oil, oregano and rosemary. Add a pinch of salt and pepper.
  6. Heat grill to medium-high heat, grill chicken 12-14 minutes, turning over halfway through. Use meat thermometer to ensure chicken is cooked to internal temperature of 165 degrees. Removed from grill and cover with foil to keep warm.
  7. Grill peaches 8-10 minutes until softened and caramelized.
  8. Grilled asparagus 5 minutes until fork tender.

For salad:

  1. In a large bowl, combine leaf lettuce, cucumber and avocado on a plate.
  2. Top salad with sliced grilled chicken, peaches and asparagus.
  3. Drizzle with apple cider vinegar and olive oil, if desired.
  4. Enjoy!

 

Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC andwww.totalhealthcounseling.com. She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at totalhealthcounseling@gmail.com.

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About Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and www.totalhealthcounseling.com. She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at totalhealthcounseling@gmail.com.

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