Chicken, Peach and Spinach Salad
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Peaches aren't just for dessert. Juicy peaches pair beautifully with young spinach, fennel and red onion in this salad topped with easy-breezy grilled boneless skinless chicken breasts.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 279 |
| pro | 18 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 39 mg |
| sodium | 512 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 15% |
| vit A | 43% |
| vit C | 35% |
| folate | 43% |
Suggested Recipes
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2 cloves garlic, minced
2 tsp (10 mL) finely grated lemon rind
1 tsp (5 mL) chopped fresh thyme (or 1/4 tsp/1 mL dried)
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) extra-virgin olive_oil
2 boneless skinless chicken breasts
1 bag (6 oz/170 g) baby spinach (8 cups/2 L)
1 cup (250 mL) thinly sliced fennel
1/3 cup (75 mL) thinly sliced red onion
3 peaches, peeled, pitted and sliced
Vinaigrette:
3 tbsp (45 mL) extra-virgin olive_oil
2 tbsp (25 mL) champagne vinegar or white_wine_vinegar
1/2 tsp (2 mL) granulated_sugar
1/4 tsp (1 mL) each salt and pepper
Preparation:
In small bowl, combine garlic, lemon rind, thyme, salt and pepper; mix in oil. Brush all over chicken; let stand for 15 minutes.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 15 minutes. Thinly slice.
Vinaigrette: In large bowl, whisk together oil, vinegar, sugar, salt and pepper. Add spinach, fennel, onion, peaches and chicken; toss to coat.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 15 minutes. Thinly slice.
Vinaigrette: In large bowl, whisk together oil, vinegar, sugar, salt and pepper. Add spinach, fennel, onion, peaches and chicken; toss to coat.
Source
Canadian Living Magazine: August 2008
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