Grilled Chicken Peach and Quinoa Salad with Raspberry Vinaigrette
Healthy, fresh and simple, Grilled Chicken Peach and Quinoa Salad with Raspberry Vinaigrette is loaded with summer flavors. Sweet peaches pair perfectly with grilled chicken and are topped with a zippy raspberry vinaigrette that’s super easy to make in the blender.
I know I keep talking about “fall is coming” and school busses barreling down the road but the fact is…summer isn’t over yet. Who’s happy to hear that? Actually, we have about a month left of summer and, to me, this is the best part of it. The weather starts getting a little cooler so you’re not sticking to your car seat when you run to the store. You can go outside for more than a millisecond without melting. And the farmers market is bursting with the best, most juiciest peaches ever. But be quick, because peach season…just like summer…is coming to an end this year very soon. Sad…I know, but let’s make the most of it.
Peaches are my favorite fruit, I tend to skip them at the grocery store because they’re a bit abused by the time they arrive. If I can’t find them at my local farm stand I won’t even buy them. It’s just not going to be the same. A peach that’s been pick that morning and sitting in a little basket just waiting for me to come buy it is so much better than one that’s traveled hundreds of miles on a truck in a giant crate and picked…who knows how long ago. Biting into that peach bursting with sweet juices is such a treat and one that can sustain me throughout a long harsh winter when all I want is another peach.
Sweet, savory…anyway you use them they’ll shine in any dish. Like this Grilled Chicken Peach and Quinoa Salad with Raspberry Vinaigrette. Easy to make, it tops a bed of peppery arugula and is then sprinkled with sliced almonds. Crunchy, sweet, salty…it’s all in there. And the Raspberry Vinaigrette, which comes together in 2 minutes, puts this salad over the top. It’s a great summer lunch for yourself or a wonderful light dinner for guests. Make it a peach fest and serve THESE peach shortcakes for dessert.
Get the Recipe: Grilled Chicken Peach and Quinoa Salad with Raspberry Vinaigrette
Ingredients
- For the vinaigrette:
- 1 cup fresh raspberries
- 1/4 cup champagne or white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- For the salad:
- 2 boneless skinless chicken breasts
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 2 peaches, peeled and sliced
- 1/2 cup cooked quinoa
- 4 cups baby arugula
- 1/4 cup sliced almonds
Instructions
- For the vinaigrette:
- Place all ingredients in a blender and puree until smooth. Set aside.
- For the salad:
- Season the chicken with salt and pepper. Preheat the grill. Cook the chicken breasts on the grill over high heat until done, approximately 4 minutes on each side. Transfer to a cutting board and slice into 1/2 inch pieces across the grain. Set aside.
- Divide the arugula among two plates. Arrange the chicken on top of the arugula and top with the peaches. Sprinkle with the quinoa and almonds. Top with the raspberry vinaigrette and serve immediately.
3 Comments on “Grilled Chicken Peach and Quinoa Salad with Raspberry Vinaigrette”
I’m so happy summer isn’t over yet, even though I am a little excited for pumpkins and apples. This salad looks simple and delicious, the perfect way to use the end of summer peaches and raspberries!
This is my kind of salad! Love all of the ingredients!
I am so obsessed with peaches this summer, what a delicious salad, I am loving that dressing!