Fresh chicken and sweet peaches grilled to perfection, served on a bed of leafy greens and crowned with creamy, decadent burrata. Hurry, friends and make it before summer is over!
We’ve been doing a lot of market hopping lately, and also thoroughly enjoying our weekly CSA Box from Steve & Dan’s Fresh Fruit Farm Store. It’s always full of wonderful fruits & veggies, and you-know-it, their signature sparkling juices! This past week, the box was brimming with ripe Rehaven peaches and endless possibility!
From a nutrition standpoint, peaches contribute a lot more than just vitamin C, potassium and fibre. Like carrots, squash and other orange veggies, peaches also boast the powerful antioxidant beta-carotene. More than a vibrant pigment, the body actually converts beta-carotene into vitamin A, which plays a key role in the health of our skin, eyes and immune system. How amazing is that!?
Anyone who knows me, knows I LOVE salads. All kinds of salads. But, truth be told, summer salads really are my favourite! Everything is at the peak of freshness, and leafy greens and grilled meats are made all the better a sweet pop from summer fruit. Every salad needs a great protein, and my go to protein for most of my entree salads is most often lean, grilled chicken breast.
“Boneless, skinless chicken breast is a great choice, especially for entree salads. Why? A little goes a long way! A cooked 3oz. portion boasts 30g of satisfying protein. How awesome is that!?”
Grilled chicken breast and grilled peaches really are the perfect pairing. Have you tried this combination before? You have to! Check out how we combined some of our favourite summertime ingredients into one epic salad. It’s just as delicious as it is beautiful! Enjoy, friends!
Charred Peach & Chicken Salad with Creamy Burrata
Serves: 4
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients:
- 2 (300 g) fresh boneless, skinless chicken breasts, grilled and sliced
- 3 ripe peaches, pitted and sliced
- 1 tsp. (5 mL) canola oil
- 6 oz. mixed leafy greens
- 1 cup grape tomatoes, halved
- 1 handful fresh basil, chopped
- 8 oz. Burrata cheese, divided by hand
Vinaigrette:
- ¼ cup (60 mL) honey
- ¼ cup (60 mL) apple cider vinegar
- 2 Tbsp (30 mL) grainy Dijon mustard
- 2 Tbsp (30 mL) olive oil
- 1 handful fresh Italian parsley, chopped
- 1 tsp (5 mL) fresh garlic, minced (1 clove)
- Salt and pepper to taste
Directions:
- Preheat indoor grill or BBQ to 400 F. Lightly coat peaches in canola oil and grill until charred, about 1 minute per side. Set aside.
- Build salad and serve with vinaigrette.
Would you like to explore more chicken recipes like this? For more cooking tips, amazing recipes and family farm connections, visit: www.chicken.ab.ca.
Heartfelt thanks to our partner Alberta Chicken Producers for supporting the GetJoyfull movement and for making this recipe collaboration possible.
Joyfully,
Emily
Emily Mardell is a Registered Dietitian, busy mama of three and proud Alberta foodie. Emily is passionate about quality ingredients and creating delicious, nourishing recipes that bring families together. Follow her on social media @GetJoyfull or GetJoyfull.com for nutrition advice and tips to grow food joy and fill up on family time.