Balsamic Chicken and Peach Salad – a delicious recipe with balsamic vinegar, olive oil, salt, chicken breasts, peaches, baby spinach. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat the grill to medium and line the rack with foil.
2
Measure 1 TBS of the vinegar into a shallow dish with 1 TBS olive oil and a good shake of salt and pepper.
3
Add the chicken breasts and turn them in the dressing until they are well coated.
4
Put the chicken in one layer on teh foil-lined rack and grill for 10 to 12 minutes, then turn them and grill for a further 10 to 12 minutes until the chicken is cooked through, glossy and deep brown in colour.
5
Halve the peaches, remove the stones and slice fairly thickly.
6
Spread the spinach leaves over a serving platter.
7
Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves.
8
Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 TBS olive oil and some salt and pepper.
9
Drizzle over the salad and serve.
286
kcal
Calories
16
g
Fat
3
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 3 tablespoons olive oil, salt and pepper, 4 boneless skinless chicken breasts, and more.
Yes, Balsamic Chicken and Peach Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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