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grilled chicken peach salad on platter

Grilled Pesto Chicken Summer Peach Salad

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  • Author: Quin Liburd
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Main Dishes

Description

The warm summer months call for plenty of time outdoors, sunshine on the skin, and good eats. This Grilled Pesto Chicken Summer Peach Salad is serving up just that. We’ll start with the juicy pesto chicken that’s marinated in robust flavors and then grilled (stovetop or grill!) up. Fresh corn, tomatoes, mozzarella pearls, and crispy prosciutto pieces elevate this summer-inspired salad. And the zippy, peach shallot vinaigrette here is chefs kiss to complement the entire salad!

Ingredients

For the pesto chicken:

  • 2 lbs boneless skinless chicken breasts (about 4 pieces)
  • ½ cup basil pesto 
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons garlic spread/dip (I use Toom)
  • ½ – 1 teaspoon red pepper flakes
  • Kosher salt & fresh ground black pepper, to taste

For the peach shallot vinaigrette:

  • 1 medium shallot, finely diced (about ¼ cup)
  • ⅓ cup olive oil
  • ¼ cup peach preserves (or apricot preserves as sub)
  • 3 tablespoons red wine vinegar
  • 2 teaspoons smooth dijon mustard
  • 1 tablespoon soy sauce
  • Kosher salt & fresh ground black pepper, to taste

For salad assembly & serving:

  • 1 large head romaine lettuce, chopped (about 1 lb)
  • 2 ears corn on the cob, shucked
  • 1 cup cherry tomatoes, halved
  • 8 ounces fresh mozzarella pearls
  • 4-6 thinly-sliced prosciutto (optional)
  • 2-4 medium peaches, halved & pitted- for garnish & serving (optional)

Instructions

  1. Prep chicken. Pat the chicken breasts dry with a paper towel. Lay the chicken breasts on a cutting board and use a meat mallet to pound the chicken to an even thickness, about ½-inch thick. Then place the chicken breasts into a shallow baking dish or large resealable plastic bag.
  2. Marinate the chicken. Cover the chicken with the basil pesto, olive oil, vinegar, garlic spread/dip, red pepper flakes, and salt/pepper, to taste. Use your hands (fitted with disposable gloves if desired) to toss/massage the mixture into the chicken until everything is well combined and the chicken breasts are evenly coated. Cover the dish with plastic wrap/foil or seal the bag and then refrigerate to marinate for at least 2 hours or preferably overnight.
  3. Prep the peach vinaigrette. In a mason jar, deli container, or similar vessel, combine the shallot, olive oil, peach preserves, vinegar, dijon mustard, soy sauce, and salt/pepper, to taste. Close the vessel tightly with a lid and shake to fully combine. Taste the vinaigrette and adjust with more salt/pepper as desired. Then set the vinaigrette aside until the salad is ready to assemble.
  4. Crispy prosciutto topping- optional: Preheat the oven to 375°F. Place the slices of prosciutto onto a parchment paper or foil-lined baking sheet and bake for 10 minutes or until lightly crisp. Allow the prosciutto to cool, then tear the prosciutto into bite-sized pieces.
  5. Before grilling: Remove the marinated chicken from the fridge and let it sit out on the counter to come to room temperature before hitting the grill. Note: You can grill your chicken using an indoor grill pan or on a traditional outdoor grill.
  6. To grill the chicken: Preheat the grill with medium-high direct heat grilling, 375-450°F and lightly grease the grates. When ready, use tongs to shake off excess marinade and then add the chicken breasts to the hot grates. Let the chicken grill with the lid closed for about 4-5 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill and place them onto a serving platter and tent with foil. Let the chicken rest for at least 10 minutes.
  7. To grill via the stovetop: Preheat a stovetop grill pan over medium heat. When hot, brush the grill pan with 1 tablespoon of oil. Working in batches, use tongs to shake off excess marinade from the chicken, then pat dry with a paper towel, and then add the chicken breasts to the hot grill pan. Let the chicken grill for about 5-7 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill pan and place them onto a serving platter. Use an additional tablespoon of oil between cooking the batches, only as needed.
  8. Char the corn. Place the corn on the grill to char for 2 minutes per side or until as charred as desired. Then transfer the corn to a cutting board and use a sharp knife to carefully slice kernels away from the cob.
  9. To grill peaches (optional): Brush the cut side of the peaches with a bit of olive oil and grill cut-side down for 3 minutes or until char marks form. Then set aside.
  10. Salad assembly & serving. Slice the grilled pesto chicken into strips. Add the chopped romaine lettuce onto a serving platter (or salad bowl). Top the lettuce with the pesto chicken, charred corn kernels, halved cherry tomatoes, mozzarella pearls, and crispy prosciutto pieces. Drizzle the desired amount of vinaigrette over the salad and garnish with grilled peaches, if desired. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Find it online: https://www.butterbeready.com/grilled-pesto-chicken-summer-peach-salad/