Description
A simple and light meal for summer: grilled chicken, peaches, and onions atop fresh greens
Ingredients
Scale
- 1 tbsp (15 ml) white wine vinegar
- 1/2 tsp (2.5 ml) grated ginger
- 3 tbsp (45 ml) plus 1 tsp (5 ml) olive oil
- kosher salt & pepper
- 2 medium red onions, sliced into 1/2-inch thick rounds (can substitute white onions)
- 4 boneless skinless chicken breasts
- 3 peaches, cut into wedges (can substitute nectarines)
- 1 bunch spinach, thick stems removed
Instructions
- Heat grill to medium-high. Whisk together vinegar, ginger, 1 tbsp oil, and 1/8 tsp each salt and pepper. Set aside.
- Brush the onions with 1 tbsp olive oil and season with 1/4 tsp each salt and pepper. Brush chicken with 1 tsp oil and season with 1/2 tsp each salt and pepper. Toss the peaches in a bowl with the remaining 1 tbsp oil.
- Grill the chicken and onions until the chicken is cooked through and the onions are tender (5-6 minutes per side). Grill the peaches until charred, 2 minutes each side.
- Transfer the peaches and onions to a bowl. Add the spinach and vinaigrette and toss to combine. Top with chicken and serve immediately.
Notes
Adapted from Women’s Day June 2010
- Prep Time: 15 mins
- Cook Time: 15 mins