Chicken Recipe · Summer · Veggies!

No Soggy Lettuce Here

Salads have come a long way over the years. I can’t pinpoint when exactly I noticed the shift, but over time restaurant menus have offered more and more tasty, unique salads that could easily be the main course for a meal. That said, the mere mention of a salad still conjures up visions of sad, soggy lettuce with many people. At work, we do salad events from time-to-time where we offer a spread of a lot of different ingredients, along with sample recipes, and let attendees assemble their own lunch salads. We still sometimes get comments like, “this is rabbit food”, but by and large the attendees to these events leave excited to make more creative salads at home. If you include plenty of protein and make sure the flavors complement each other with some sort of flavor profile, a salad can be a truly satisfying meal…especially in hot weather. And nothing says summer like peaches and basil! Never had them together? You’re in for a treat!

A couple of weeks ago, I had some peaches at home and wanted to whip up a quick lunch, so I threw together a salad that ended up being one of my all-time favorites. I used pre-cooked chicken breast strips from Trader Joe’s to cut down on cooking time, but any cooked chicken you have would work well. For this particular meal, I wanted a light lunch so I stuck to fruit, veggies, and protein, but if I were to make this for dinner I would probably toss in a little quinoa or brown rice to get some whole grains. You really have to make this while peaches are still in season. The sweetness of the peaches and balsamic combined with the salty parmesan is great, and the basil gives it an unexpected pop of flavor. The picture here doesn’t do it justice at all…it is so simple and tasty!

BalsamicPeachBasilSalad

Balsamic Peach & Basil Salad
Servings: 2
Ingredients
2 1/2 Tbsp olive oil
1/4 medium onion, diced
2 cloves garlic, minced
2 peaches, pitted and sliced
6 ounces cooked chicken
1/4 cup balsamic vinegar
1 cup fresh basil, chiffonade or roughly chopped
2 cups baby spinach
1/2 cup shredded carrots
1/2 cup cherry tomatoes, halved
1/4 cup grated parmesan cheese

Directions
1. In skillet over medium heat, sauté onions in 1/2 Tbsp olive oil until translucent
2. Add garlic and cook for about a minute.
3. Add peaches, chicken, and balsamic vinegar and cook until peaches soften.
4. Mix 1/4 cup of basil into peach mixture and remove from heat.
5. In large bowl, toss spinach, remaining basil, carrots, tomatoes, parmesan cheese, and remaining olive oil.
6. Divide spinach mixture between two bowls or plates and top each with half of peach mixture.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s