Grilled Barbecue Chicken Peach Salad
This Grilled Barbecue Chicken and Peach Salad showcases the season's vibrant flavors, harmonizing savory, sweet, and smoky notes in a delightful way!
Servings: 4
Equipment
Ingredients
- 1 ½-2 pounds chicken tenders
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt divided
- ⅖ teaspoon freshly ground black pepper
- 6 tablespoons barbecue sauce divided
- 2 large peaches halved and divided
- ¼ cup Extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 10 ounces mesclun and baby spinach mix
- 4 ounces goat cheese crumbled
- ⅓ small red onion sliced thin and rinsed
- 1 cup sliced honey-roasted almonds
Instructions
- Pat chicken dry with paper towels and sprinkle with paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Preheat a grill pan over medium-high heat. Lightly spray with non-stick cooking spray. Cook the chicken tenders for about 3-4 minutes per side, until they reach an internal temperature of 165°F. Brush the chicken all over with ¼ cup barbecue sauce and grill until the sauce is sticky and charred, 1 to 2 minutes, flipping halfway through. Transfer to a cutting board and tent with foil.
- Using tongs and a paper towel, gently whip out any charred pieces. Grill peaches, cut -side down, in the pan until lightly caramelized, 2 to 4 minutes. Transfer to a cutting board.
- Once cool enough to handle, slice the chicken into ½-inch pieces and cut the peaches into ¾-inch pieces. Whisk together the oil, vinegar, remaining ¼ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons barbecue sauce in a large bowl. Add mesclun, goat cheese, onion, and peaches and toss to combine. Top the salad with chicken and honey-roasted almonds. Enjoy!.
Nutrition
Calories: 694kcal | Carbohydrates: 62g | Protein: 37g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 1125mg | Potassium: 885mg | Fiber: 3g | Sugar: 53g | Vitamin A: 1685IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 3mg
