Name: Chicken, Peach & Spinach Salad with Feta & Balsamic Vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkg crumbled feta cheese; 3 cloves garlic; 6 peaches; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt

Chicken, Peach & Spinach Salad with Feta & Balsamic VinaigretteChicken, Peach & Spinach Salad with Feta & Balsamic Vinaigrette — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) pkg crumbled feta cheese

3 cloves garlic

6 peaches

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Transfer the spinach to a large salad bowl.

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

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.

Preheat a skillet over medium heat.

Pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season the cutlets with salt and pepper on both sides.

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Place the chicken cutlets in the skillet; cook until they are golden brown on the outside and cooked through in the center, 2 to 4 minutes per side. Once done, transfer to a plate. Cook in batches if necessary.

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

Add feta to the salad bowl.

Pour the dressing over the salad and toss to coat.

Slice the chicken crosswise into strips.

To serve, divide the salad between plates and top with the chicken strips. Enjoy!

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