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All public Recipes -> Main Dish -> Grilled Chicken Spinach Salad with Habanero-Peach Vinaigrette
Grilled Chicken Spinach Salad with Habanero-Peach Vinaigrette
| Description: | 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. | |
| Time: | 2 hr 20 min (2 hr to prepare, 20 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserv 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 pinch ground habanero pepper 3 pieces boneless, skinless chicken breast halves, about 6 ounces each 1/2 pieces small red onion, thinly sliced 18 ounces cleaned baby spinach leaves (2 bags) 1 cup chopped, toasted walnuts 3 ounces crumbled blue cheese or chevre (optional)* |
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| Directions: | ||
| To make the dressing, purée all of the dressing ingredients, including reserved juice, in a blender or food processor until smooth. 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. Preheat a grill for direct grilling, medium heat. Soak the onion in ice water for at least 10 minutes; drain. 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 |
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| Notes: | ||
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