Grilled Chicken, Peach and Spinach Salad

If the peaches at your market don't look good, try nectarines or plums. Because they're slightly smaller, plums will take less time on the grill.

3 tablespoons peach preserves
1 tablespoon white wine vinegar
2 teaspoons sweet-hot mustard
1 teaspoon minced shallot
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 tablespoons olive oil, divided
2 boneless skinless chicken breast halves
1 slightly firm peach, halved
4 cups lightly packed baby spinach

1. Heat grill. Combine preserves, vinegar, mustard, shallot, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in small bowl. Slowly whisk in 2 tablespoons of the oil. Reserve one-third of the dressing.

2. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush chicken and peach halves with remaining 1 tablespoon oil. Grill, covered, arranging peach halves cut-side down, over medium heat or coals 8 to 10 minutes or until chicken is no longer pink in center and peaches just begin to soften, turning once. Remove from grill; brush with some of the reserved dressing. Cover loosely with foil; let stand 5 minutes.

3. Meanwhile, toss spinach in large bowl with enough of the remaining dressing to lightly coat; place on plates. Slice chicken and peaches; arrange over spinach.

2 servings

PER SERVING: 460 calories, 25 g total fat (4 g saturated fat), 29.5 g protein, 30.5 g carbohydrate, 75 mg cholesterol, 775 mg sodium, 3 g fiber


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