Ingredients
- Salad:
- 2 large boneless, skinless chicken breasts
- 1 (10-ounce) bag spring mix
- 1/2 cup thinly sliced red onions
- 1 (8-ounce) container grape tomatoes, halved
- 2 large peaches, sliced
- 1 cup blueberries
- 1/2 cup Diamond of California® Sliced Almonds
- salt and pepper
- Honey Peach Vinaigrette:
- 2 peaches, peeled and pitted
- 1 small clove garlic, roughly chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/3 cup white wine vinegar
- 1/4 cup olive oil
- salt and pepper
The Steps
- Preheat a gas or charcoal grill. Season the chicken on both sides with a generous pinch of salt and pepper. Grill for 5-6 minutes on each side, or until the chicken is cooked through. Remove the chicken from the grill and allow it to rest for 10 minutes before slicing.
- In a large bowl, add spring mix, red onions, grape tomatoes, peaches, blueberries, and sliced almonds. Gently toss to combine. Top with sliced chicken. Serve with the honey peach vinaigrette.
- To make the vinaigrette, add peaches, garlic, Dijon mustard, honey, and vinegar to the bowl of a food processor. Pulse until smooth. With the processor running, slowly drizzle in the olive oil. Season with salt and pepper to taste.
RECIPE CONTRIBUTED BY ONE SWEET MESS
