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%
    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.


Source

Canadian Living Magazine: August 2008


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