Grilled Chicken Peach and Quinoa Salad with Raspberry Vinaigrette
light and refreshing, this salad is the perfect lunch or dinner for a hot summer night!
Prep Time5 minutesmins
Cook Time10 minutesmins
Course: lunch
Cuisine: American
Keyword: salad
Servings: 2servings
Calories: 668kcal
Ingredients
For the vinaigrette:
1cupfresh raspberries
1/4cupchampagne or white wine vinegar
1tablespoondijon mustard
1tablespoonhoney
1/4cupextra virgin olive oil
For the salad:
2boneless skinless chicken breasts
1/4teaspoonkosher salt
1/4teaspoonfresh ground pepper
2peachespeeled and sliced
1/2cupcooked quinoa
4cupsbaby arugula
1/4cupsliced 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.