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!
Servings: 2 servings
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.
Nutrition
Serving: 0g | Calories: 668kcal | Carbohydrates: 45g | Protein: 33g | Fat: 40g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 525mg | Potassium: 1146mg | Fiber: 10g | Sugar: 25g | Vitamin A: 1470IU | Vitamin C: 33mg | Calcium: 149mg | Iron: 3.5mg