The BEST Summer Salad.

In the summer, I love simple dinners that are refreshing, nutritious, and filled with fresh produce (that ideally comes from the farmer’s market!). I also love not having to turn on the oven and try to utilize the grill and the slow-cooker as often as possible. Salads tend to be a go-to meal for me this time of year, but it can be a challenge to make them exciting and not bland. 
This salad fits the bill. 
The combination of flavors is incredible–the sweetness from the grilled peaches combined with the savory chicken, the tangy goat cheese, and the crunchy hazelnuts is perfect. And that honey balsamic dressing? It just takes it over the edge. I knew when I saw this recipe over at one of my absolute favorite blogs, Eat Live Run, I had to give it a try (what can I say, I’m a sucker for anything with goat cheese!) and it totally exceeded my expectations. You’re going to want to make this. 
Trust me.
Grilled Peach, Chicken & Goat Cheese Salad with Honey
White Balsamic Dressing
Recipe Source: Eat Live Run 
serves 2
about 8 cups mixed salad greens, washed and ready to use
2 yellow peaches, slightly firm to the touch
1/4 cup toasted hazelnuts, roughly chopped
1 cup chopped cooked rotisserie chicken breast
2 oz fresh goat cheese
for dressing—
2 tbsp olive oil
1 tbsp white balsamic vinegar
(My grocery store didn’t have white balsamic, so I used golden balsamic instead and it worked great! I had never tried it before making this recipe but it’s absolutely delicious and not nearly as intense as normal balsamic)
1 tsp honey
tiny pinch of sea salt
Make the dressing first (clearly I didn’t follow this direction…also instead of using rotisserie chicken, we just put some legs on the grill, cut up a few for the salads, and saved the rest for leftovers to have another night…like I said, summer dinners are all about simplicity for me!). In a small bowl, whisk together the white
balsamic vinegar and the olive oil. Then, stir in the honey and and mix
well. Add a pinch of salt. Set aside.
 Preheat your grill to medium/high heat.
Slice peaches in half and discard pit. Place peaches, cut side down,
on the preheated grill. Close lid and grill for about five minutes,
checking occasionally. 
 You want the peaches to soften and get those nice
char lines across the bottom. Remove peaches when done and turn off the
grill. Slice peaches thin.
 To assemble salads, divide greens into two bowls. Top green with
chopped rotisserie chicken, goat cheese crumbles, toasted hazelnuts and
peaches. Drizzle dressing over the top and toss well.
 Dinner is served!
This is salad is honestly the perfect summer meal that’s great for enjoying out on the deck with a glass of wine. I’ve already made it a few times this summer and it’s definitely a new favorite at our house! Enjoy! 
(and thanks Jenna for another amazing recipe!)

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