this is one of those go-to summer salads when you're craving something light for dinner. there is no real recipe for this - i just used ingredients i thought would go well together. you can substitute any kind of fruit you like for the peaches - apricots, plums, nectarines, or tangerines. i personally loved the warm grilled peaches because they paired perfectly with the cool tangy goat cheese crumbles.
ingredients:
chicken breast, sliced into strips
2 peaches
goat cheese crumbles
dried cranberries
candied almonds
spinach
balsamic vinaigrette
directions:
preheat grill pan over medium high heat with evoo. season chicken strips with garlic powder and s&p. cook for about 3-4 minutes per side. remove chicken from pan and let rest. coat pan with pam and grill peaches about 4 minutes per side until they have nice grill marks. to make salad, start with a layer of spinach leaves on a plate. top with chicken, peaches, goat cheese crumbles, dried cranberries and candied almonds. drizzle with balsamic vinaigrette to finish.
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