Name: Grilled Chicken, Peach & Cucumber Salad with Creamy Mint Herb Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 tbsp capers; 1.02 kg chicken breasts, boneless skinless; 1 ½ English cucumbers; 1 small pkg fresh mint; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 6 peaches; ¾ cup plain Greek yogurt; 3 heads romaine lettuce; black pepper; extra virgin olive oil; mayonnaise; salt

Grilled Chicken, Peach & Cucumber Salad with Creamy Mint Herb DressingGrilled Chicken, Peach & Cucumber Salad with Creamy Mint Herb Dressing — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 tbsp capers

1.02 kg chicken breasts, boneless skinless

1 ½ English cucumbers

1 small pkg fresh mint

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

6 peaches

¾ cup plain Greek yogurt

3 heads romaine lettuce

black pepper

extra virgin olive oil

mayonnaise

salt

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Once the pan is hot, coat with oil. Working in batches if necessary, add chicken and grill, flipping once, until golden and cooked through, 8-10 minutes. Remove to a plate and loosely cover with aluminum foil. (Reserve pan for later use.)

Meanwhile, wash and dry the fresh produce.

Juice lemons into a blender.

Using a clean cutting board, shave parsley leaves off the stems; discard stems and add leaves to the blender.

Pick mint leaves off the stems; discard stems and add leaves to the blender.

Peel garlic. Add to the blender along with yogurt, mayo, oil, capers, salt, and pepper. Blend on high until dressing is smooth, 1-2 minutes. Set aside.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Place in a large bowl.

Chop (or tear) lettuce into bite-sized pieces. Add to the bowl with the cucumber and set aside.

Halve peaches lengthwise (around the pit); twist halves to separate, then remove and discard pits. Place on another plate, drizzle the cut-side with oil, then season with salt and pepper.

Return the grill pan to medium-high heat. Working in batches if necessary, place peaches on the grill, cut-side down, and cook, turning once, until charred and warmed through, about 3 minutes. Remove to a cutting board.

Meanwhile, add dressing to the bowl with the lettuce and toss to combine the salad.

Thinly slice grilled chicken and peaches.

To serve, divide salad between plates or bowls, then top with sliced chicken and peaches. Enjoy!

Open this recipe in Flambette