Grilled Chicken and Peach Spinach Salad with Sherry Vinaigrette (8)

Ingredients

• Sherry Vinaigrette, divided
• 2 peaches, halved and pitted
• 4 (4-ounce) chicken breast cutlets
• Cooking spray
• 4 cups fresh baby spinach
• 1/3 cup pine nuts, toasted
• 1 (3-ounce) package goat cheese, crumbled

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Prepare grill.

2. Prepare Sherry Vinaigrette; set aside 1/4 cup vinaigrette.

3. Coat peach halves and chicken with cooking spray; brush chicken with remaining 1 1/2 tablespoons vinaigrette. Place peach halves and chicken on a grill rack coated with cooking spray. Grill chicken 3 to 4 minutes on each side. Grill peach halves 1 to 2 minutes on each side; cut each half into 4 wedges.

4. Cut chicken crosswise into thin strips. Place peach wedges, chicken strips, spinach, and pine nuts in a large bowl; drizzle with reserved 1/4 cup vinaigrette, and toss well. Place 2 cups salad mixture on each of 4 plates; sprinkle evenly with cheese.