Sunday, September 05, 2010

Grilled Chicken and Spinach Salad with Sherry Vinaigrette Dressing

John's new favorite salad.

Grilled Chicken and Peach Spinach Salad with Sherry Vinaigrette Dressing

Prep: 6 minutes | Cook: 8 minutes

2 peaches, halved and pitted
4 (4-ounce) chicken breast cutlets
Cooking spray
Sherry Vinaigrette, divided
4 cups fresh baby spinach
1/3 cup pine nuts, toasted
1 (3-ounce) package goat cheese, crumbled

1. Prepare grill.
2. Coat peach halves and chicken with cooking spray; brush chicken with 1/2 tablespoons Sherry Vinaigrette.
3. Place peach halves and chicken on a grill rack coated with cooking spray. Grill chicken 3 to 4 minutes on each side. Gril peach halves 1 to 2 minutes on each side; cut each half into 4 wedges.

Sherry Vinaigrette Dressing

Prep: 4 minutes

2 1/2 tablespoons minced shallot (about 1 large)
1 tablespoon sherry vinegar
1 tablespoon olive oil
1/2 teaspoon ground mustard
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt

1. Combine all ingredients, stirring with a whisk. Yield: 4 servings (serving size: about 4 teaspoons which may not be enough for any person who likes more dressing than a dribble).

1 comment:

Johnny said...

Probably the best salad I have ever had!