Name: Balsamic Grilled Chicken with Peach, Tomato & Basil Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 ½ small pkgs fresh basil; 3 cloves garlic; 6 peaches; 3 shallots; 6 tomatoes; balsamic vinegar; black pepper; extra virgin olive oil; salt

Balsamic Grilled Chicken with Peach, Tomato & Basil SaladBalsamic Grilled Chicken with Peach, Tomato & Basil Salad — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 ½ small pkgs fresh basil

3 cloves garlic

6 peaches

3 shallots

6 tomatoes

balsamic vinegar

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Halve the tomatoes lengthwise and cut out and discard the stem ends; cut the halves into thin wedges. Transfer to a large salad bowl.

Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pits; cut each quarter lengthwise into thin wedges. Add to the salad bowl.

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

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a medium bowl (that will be used to marinade the chicken).

To the garlic, add olive oil, balsamic vinegar, salt, and pepper; whisk together.

Pat dry the chicken breasts with paper towels and place in the bowl with the marinade; turn to coat.

Carefully place the chicken breasts in the grill pan / skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate.

Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise. Add to the salad bowl.

Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.

Drizzle the salad with olive oil and balsamic vinegar, then season with salt and pepper; gently toss until well combined.

Slice the chicken crosswise into strips.

To serve, divide the salad and chicken slices between plates. Enjoy!

Open this recipe in Flambette