Ingredients
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2 boneless skinless chicken breasts
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2 fresh peaches, halved or sliced
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1 tablespoon grapeseed oil (or olive oil)
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4 cups baby spinach
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1/2 cup fresh blueberries
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1/3 cup pecans
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1/4 red onion, thinly sliced
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1/4 cup goat cheese, crumbled
For the Dressing:
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1 tablespoon coarse ground mustard
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1 tablespoon Dijon mustard
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2 tablespoons honey
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2 tablespoons apple cider vinegar
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Salt and black pepper to taste
Instructions
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Preheat grill to medium-high heat.
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Season chicken with salt and pepper.
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Brush peach flesh lightly with oil.
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Grill chicken for 5–7 minutes per side until cooked through.
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Grill peaches flesh-side down for 3–4 minutes to get grill marks.
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Let both chicken and peaches rest once done.
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In a small bowl, whisk together both mustards, honey, vinegar, salt, and pepper.
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Assemble the salad: In a large bowl, combine spinach, blueberries, red onion, goat cheese, and pecans.
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Slice the chicken and peaches, add them to the salad, and drizzle with the dressing!