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Balsamic Peach salad with honey-balsamic dressing over kale and mixed greens and topped with chicken and pecans in a white serving bowl.
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Grilled Balsamic Peach Salad with Chicken
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course, Salad
Cuisine: Dairy-free, Gluten-free, Grain Free, Paleo
Servings: 6 servings
Author: anaankeny.com
Ingredients
  • 3 Tbsp balsamic vinegar
  • 1 tsp honey
  • 1 Tbsp fresh peach juice
  • 2 Tbsp avocado oil
  • 3-4 chicken breasts
  • 2-3 cups kale, chopped
  • 4-6 cups spring mix/leaf lettuce mix
  • 1/3 cup pecans, chopped
  • 3 fresh peaches, skin on, cut in half, and pitted
  • 3 fresh basil leaves
Instructions
Grilled instructions:

  1. In a small bowl add the balsamic vinegar, honey, fresh peach juice, and a pinch of sea salt and pepper. Whisk together.

  2. Preheat the grill to 350-400 degrees. Lightly coat the grate with avocado oil then place the chicken on the grill. Grill for 10 minutes, turn the chicken over, and grill for an additional 10 minutes or until the chicken is cooked through and has reached an internal temperature of 165 degrees. Remove from the grill, slice into 1/2" thick slices or dice into bite-size pieces and drizzle with two tablespoons of the balsamic-honey dressing over the cut pieces.

  3. Slice the peaches in half and remove the pits. During the last 5 minutes of cooking the chicken, place the peaches, cut side down on the grill.