Šifra mládí 8 / Youth Code 8 Sifra mladi 8 | Page 47

Peach Salad with
Grilled Basil Chicken and
White Balsamic-Honey
Vinaigrette
There is nothing better than a fresh sal-
ad on a hot summer day when you are
craving for something simple, light and
healthy.
Ingredients
Grilled chicken
• 500 g boneless skinless chicken breasts
• 3 tbsp. olive oil, plus more for brushing
the grill
• 1/3 cup lightly chopped fresh basil
• 2 cloves garlic, minced
• 1 tbsp. fresh lemon juice
• Salt and freshly ground black pepper
Vinaigrette
• 1/3 cup olive oil
• 3 tbsp. white balsamic vinegar
• 1 tbsp. honey
• 1 tsp. Dijon mustard
• Salt and freshly ground black pepper
Salad
• 300 g Spring Mix lettuce
• 500 g peaches, sliced (about 3 small)
• 2 ears sweet corn, husked and kernels
cut from the cob
• 1/2 cup chopped pecans, toasted
• 1/2 small red onion, sliced thin (about
3/4 cup), rinse under water to remove
the harsh bite
• 100 g Goat cheese, crumbled
Instructions
For the chicken:
• In a small mixing bowl whisk togeth-
er olive oil, basil, garlic, and lemon
juice and season with salt and pepper
(about 1/2 tsp. of each). Using the back
of a spoon, press basil against sides and
bottom of the bowl (to help extract fla-
vour from basil). Place chicken in a re-
sealable bag and pound thicker parts
of the chicken to even thickness with
a meat mallet, then pour basil mixture
over chicken and evenly distribute basil
over chicken. Seal bag while pressing
excess air out, rub marinade over chick-
en and transfer to refrigerator and mari-
nate 2 - 5 hours.
• Preheat a grill to 220 - 230 degrees over
medium-high heat. Brush grill grates
lightly with olive oil then place chicken
on the grill. Grill until cooked through,
rotating once halfway through cooking,
about 4 - 5 minutes per side (chicken
should register 165 degrees in the cen-
tre of chicken on an instant-read ther-
mometer). Transfer to a cutting board
and let rest 10 minutes then slice into
strips or dice into cubes.
For the vinaigrette:
• Whisk together all ingredients until well
blended and season with salt and pep-
per to taste.
• Store in refrigerator until ready to use,
stir again before pouring over salad.
For the salad:
• In a large salad bowl gently toss to-
gether lettuce, peaches, corn, pecans,
onions, and grilled chicken.
• Sprinkle goat cheese over top and driz-
zle with vinaigrette. Serve immediately
after adding dressing.
YOUTH CODE 8 | 2018 | 23