Chicken and Peach Salad

By linda1949

Ingredients

• 8 tablespoons extra virgin olive oil, divided
• 1/4 cup pomegranate-infusd vinegar
• 2 teaspoons lemon juice
• 1 teaspoon sugar
• salt and pepper to taste
• 2 garlic cloves, minced
• 2 teaspoons lemon rind, finely grated
• 1 teaspoon fresh thyme, chopped
• 2 boneless, skinless chicken breasts
• No stick cooking spray
• 8 cups baby spinach
• 1/2 large English cucumber, thinly sliced
• 3 peaches, peeled, pitted and sliced

Details

Servings 4

Preparation

Step 1

In a shaker jar with a tight-fitting lid, combine 6 tablespoons olive oil, vinegar, lemon juice, sugar and salt and pepper to taste; mix well. Place in refrigerator until ready to use.

In a small bowl, combine garlic, lemon rind, thyme and salt and pepper to taste; mix in remaining olive oil. Brush all over chicken and sprinkle with paprika; let stand for 15 minutes.

Spray grill grate with cooking spray and preheat to medium high. Place chicken on grill, close lid and grill for 7 minutes. Flip, close lid and cook for 7 minutes more or until chicken is no longer pink and cooked through; remove from grill and let cool. Once cool, thinly slice into strips.

Arrange spinach, cucumber and peaches on 4 plates; top with sliced chicken and drizzle with dressing.