Raspberry Chicken Salad with Grilled Peaches

By Texaschef11

Ingredients

• 1/2 cup slivered almonds
• 3 Tbs sugar
• 1 Tbs unsalted butter
• kosher salt
• 1/3 cup red wine vinegar
• 1 1/3 cups fresh raspberries, divided
• 3 Tbs honey, divided
• 3 Tbs minced fresh basil
• 3 Tbs minced fresh mint
• 1 Tbs minced shallots
• 1/4 cup olive oil
• 4 slices French bread, 1-inch thick
• 4 slices brie (4 oz)
• 4 boneless, skinless chicken breast halves (about 6 oz each)
• 2 Tbs olive oil
• 4 peaches, halved and pitted
• 4-6 oz salad greens (I used a mix of spinach and romaine)

Preparation

Step 1

Toast the almonds in a nonstick skillet until golden and fragrant, stirring often. Add the sugar, butter, and salt, and stir until the sugar dissolves and coats the almonds. Transfer to a plate to cool, then break up into pieces.

Whisk together the vinegar, 1/3 cup raspberries, 1 tablespoon of the honey, 1 tablespoon each of the basil and mint, and the shallots. Using the whisk, mash the raspberries to incorporate into the other ingredients. Drizzle in the oil, whisking constantly. Set aside 1/2 cup for the chicken marinade, and reserve the remaining dressing for the salad.

Preheat the grill to medium-high. Pound the chicken breasts between 2 pieces of plastic wrap to 1/2-inch thickness. Marinate the chicken in the reserved marinade for 15 minutes, turning every few minutes to evenly coat.

Meanwhile, combine the remaining honey with 2 tablespoons of oil. Brush onto the cut-side of the peaches, and both sides of the bread slices.

Season both sides of the chicken with salt and pepper, and grill, covered, until cooked through, about 4 minutes per side (the internal temperature should be 165 degrees). Grill the peaches until lightly marked, about 2-3 minutes per side. Grill the bread 1-2 minutes, until toasted. Flip over and divide the cheese evenly among slices. Continue grilling, uncovered, until the cheese melts, 2-3 more minutes.

Toss the salad greens and the remaining basil and mint with the reserved vinaigrette. Gently fold in the raspberries and almonds, and serve the salad atop the chicken. Serve with the grilled peaches and brie croutons.