Summer Salad with Grilled Chicken and Peaches Recipe
Summer Salad with Grilled Chicken and Peaches

 

by Diane Rossen Worthington

Carolyn O'Neil is one of the most energetic people I have ever known. I first met her when she was CNN's award-winning journalist on nutrition. I learned a great deal by tuning into her segments.

She continues to educate people on how to eat well and stay healthy. Her latest book, "Slim Down Southern," a collaboration with Southern Living Magazine, brings us a refreshing and lighter view of Southern cooking -- fresh ingredients with reasonable portions and clever tricks and strategies for cooking lighter. You might think isn't possible to cook "Southern light," but this book proves that not only is it possible but it is also full of delicious flavors.

Carolyn selected the best of Southern Living recipes and then added lots of sidebars to bring together this light and healthy topic. Famous chefs like Frank Stitt and Michelle Bernstein speak up to underscore the salient theme of the book: It's all about moderation.

There's also a 14-day "SLIM" menu plan drawn from Carolyn's own personal food diary. It includes dishes like Lime-Orange Catfish, Glazed Salmon with Stir-Fried Vegetables and even Mocha-Pecan Mud Pie. If you are a Southern food lover who prefers lighter preparations, this book is for you.

Of the many chicken salads I have tested and eaten, this one stands out as a sure-fire winner for summer. The peaches are grilled, which brings out their natural sweetness and in this salad balances the peppery arugula. For best results, grill peach halves cut sides down first. Silicone basting brushes work well to distribute small amounts of oil. Enjoy.

Summer Salad with Grilled Chicken and Peaches Recipe

Excerpted from "Slim Down Southern" by Carolyn O'Neil and Southern Living Magazine (Oxmoor House, 2013)

Makes 4 servings.

2 medium-size ripe peaches, unpeeled and halved

2 tablespoons extra-virgin olive oil, divided

2 (6-ounce) skinned and boned chicken breasts

1/2 teaspoon table salt, divided

1/4 teaspoon freshly ground black pepper

4 cups firmly packed arugula

1/2 cup toasted pecan halves (28 halves)

2 tablespoon honey

2 tablespoon balsamic vinegar

2 ounces crumbled goat cheese

2 tablespoons finely chopped fresh chives

1. Preheat grill to 350 F to 400 F (medium-high) heat. Brush peach halves with 1 1/2 teaspoons olive oil; brush chicken breasts with 1 1/2 teaspoons oil. Sprinkle peaches with 1/8 teaspoon salt and 1/8 teaspoon pepper; sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Grill chicken, covered with grill lid, 7 to 8 minutes on each side or until done. At the same time, grill peaches, covered with grill lid, 4 minutes on each side or until tender. Remove from grill; let the peaches stand 5 minutes. Cut chicken breasts into thin slices.

3. Divide arugula among 4 plates; top each salad with a peach half, one-fourth of sliced chicken, and 2 tablespoons pecans.

4. Whisk together honey, balsamic vinegar, remaining 1 tablespoon oil, and remaining 1/8 teaspoon salt; drizzle each salad with one-fourth of the dressing. Sprinkle one-fourth of cheese and 1 1/2 teaspoons chives over each salad.

SERVING SIZE 1 salad

CALORIES 340; FAT 22.7 g (sat 5.6 g, mono 12.1 g, poly 3.8 g); PROTEIN 18.3 g; CARB 17.5 g; FIBER 2.3 g; CHOL 50 mg; IRON 1.3 mg; SODIUM 416 mg; CALC 178 mg

Summer Chicken Salad Recipe, Southern Cuisine

 

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Article: Copyright © 2014, Tribune Content Agency

"Summer Salad with Grilled Chicken and Peaches"

 

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