Pecan Chicken Salad with Grilled Peaches

Pecan Chicken Salad with Grilled Peaches 5

This salad may look like one of the ones from the most recent issue of Fine Cooking, but the similar ends with the nut-crusted chicken and the peaches. I loved the way their looked, but I’m not a fan of creamy dressings or almonds and their had both. I also decided to grill the peaches to enhance their sweetness (and because I love grilled peaches!).

I used an apricot vinaigrette similar to the one I used on the summertime salad that I posted last week. The sweet dressing and the sweet peaches sounds like a lot, but a healthy dose of cracked black pepper balances the flavors and gives the salad a nice spiciness.

Pecan Chicken Salad with Grilled Peaches 6

Pecan Chicken Salad with Grilled Peaches

  • 1/2 c. pecans
  • 1 eggs, beaten
  • 1/2 lb chicken tenders, pounded to 1/4″
  • 2 Tbs olive oil, divided
  • 2 peaches, thickly sliced
  • 2 Tbs apricot preserves
  • 2 Tbs balsamic vinegar
  • 6 cups mixed lettuce (I used a blend of romaine, endive, and radicchio)
  • Freshly cracked black pepper

Pulverize pecans using a food processor and a rolling pin. Pour into a shallow dish. Put beaten egg in to second shallow dish. Salt and pepper the chicken tenders. Dredge in egg and then in nuts. Shake to remove excess.

Heat 1 Tbs oil in a large skillet. Cook chicken in batches until cooked through. Set aside on a paper towel lined plate.

Grill peaches over a medium-high flame until they begin to caramelize.

Meanwhile make dressing: mix preserves and vinegar. Slowly whisk in oil until combined.

Arrange chicken and peaches on top of lettuce. Drizzle with dressing and liberally top with cracked pepper.

Serves 2.

By on June 1st, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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