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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:
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)*
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
Notes:

* Optional ingredients not included in the analysis

** Daily Value
" title="Nutrition Information for Dressed Salad Per Serving: Calories 320; Total fat 16g; Saturated fat 2g; Cholesterol 70mg; Sodium 300mg; Carbohydrate 15g; Fiber 4g; Protein 32g;Vitamin A 170%DV; Vitamin C 45%DV; Folate 48%DV; Calcium 10%DV; Iron 20%DV; Potassium 25%DV

* Optional ingredients not included in the analysis

** Daily Value
">Nutrition Information for Dressed Salad Per Serving:...




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