Grilled Chicken Spinach Salad With Habanero-peach ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This sweet and spicy main-dish salad combines the the spark of habanero pepper with fragrant canned peaches, which are packed with vitamin A and C. Ingredients:
for the habanero peach vinaigrette |
1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved) |
1/4 cup red wine vinegar |
2 tablespoons chopped cilantro |
2 tablespoons raspberry vinegar |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground habanero pepper |
for the salad |
3 boneless, skinless chicken breast halves, about 6 ounces each |
1/2 small red onion, thinly sliced |
2 bags (about 9 ounces each) cleaned baby spinach leaves |
1 cup chopped, toasted walnuts |
3 ounces crumbled blue cheese or chevre (optional) |
Directions:
1. To make the dressing, purée all of the dressing ingredients, including reserved juice, in a blender or food processor until smooth.
2. Place the chicken in a plastic zipper bag. Add half the dressing (3/4 cup), seal the bag and refrigerate for at least 2 hours, and no more than 8 hours.
3. Preheat a grill for direct grilling, medium heat.
4. Soak the onion in ice water for at least 10 minutes; drain.
5. Grill the chicken until browned on both sides, firm to the touch and an instant-read thermometer inserted into the side of the thickest piece of chicken registers 170°F. Discard any remaining marinade.
6. Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
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