This is a perfect summery salad for those days when peaches are cheap and readily available.
Quick to cook, and tasty as well!
Grilled Chicken and Peach Salad
3 pasture-raised chicken breasts
salt and a small quantity of olive oil
5-6 slightly under-ripe peaches – stoned and cut in quarters
1 romaine lettuce heart – chopped
1 small bunch watercress – chopped (stems removed)
1/2 cucumber – chopped
2 tbsp balsamic vinegar
6 tbsp olive oil
Rub the chicken breasts with a little olive oil and season with salt. Cook over a medium high heat on a grill/BBQ until cooked through with char-grill marks on the outside.
Set aside to rest while grilling the peaches. Cut the peaches into quarters and cook on the grill until they are caremelized on both the cut sides.
Make the salad – Mix the lettuce, watercress and cucumber together in a bowl.
Mix together the balsamic and olive oil and use to dress the salad. Toss well then add the peaches and chicken. Toss to mix and serve at once.
This is perfect with a glass of chilled white wine, which is how I had it (Alcohol is not strict AIP – it is classed as a stage 2 reintroduction). The kids had lemon-water.
Shared at: Paleo AIP Recipe Roundtable