grilled balsamic chicken and peach salad

prep: 45 MINUTES | cook: 15 MINUTES | total: 1 HOUR | serves 4

When Utah peaches are in season, you better believe that Josh is grilling up this chicken and peach salad nonstop. A balsamic-honey marinade brings out the best flavor of the chicken and smoky caramelized grilled peaches, which are then paired with pops of bright blackberries and a sprinkling of tangy, creamy goat cheese. It’s pretty much summer salad perfection. We serve it all up on a big platter at barbecues for our guests to enjoy, and it’s always a huge hit. And because you can easily make the salad vegetarian by leaving out the chicken, I also get to indulge.

BALSAMIC MARINADE AND DRESSING

⅓ cup balsamic vinegar

⅓ cup extra-virgin olive oil

1½ tablespoons honey

3 garlic cloves, minced

Kosher salt and freshly ground black pepper

CHICKEN AND PEACHES

4 boneless, skinless chicken breasts

Nonstick cooking spray or extra-virgin olive oil

2 large ripe peaches, halved and pitted

SALAD

6 cups mixed greens

6 ounces (about 1¼ cups) blackberries

½ small red onion, thinly sliced

¾ cup crumbled goat or feta cheese

Kosher salt and freshly ground black pepper

1 Make the marinade: In a medium bowl, whisk together the vinegar, olive oil, honey, and garlic. Season with salt and pepper to taste.

2 Make the chicken and peaches: Place the chicken in a gallon-sized zip-top bag. Add ½ cup of the marinade and seal the bag. Let the chicken marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator, turning occasionally. Refrigerate the remaining marinade to use for the peaches and to dress the salad.

3 When ready to cook, remove the chicken from the marinade and discard the marinade.

4 Preheat the grill to medium heat. Coat the grill with nonstick cooking spray or olive oil. Grill the chicken for 5 to 6 minutes per side, until cooked through (a meat thermometer inserted into the thickest part should register 165°F). Allow the chicken to rest for 10 minutes before slicing across the grain (i.e., in the opposite direction of the muscle fibers).

5 Brush the peach halves with some of the reserved marinade. Grill the peaches, cut side down, for 4 to 5 minutes, until they are soft and have nice grill marks. Let the peaches rest for 2 minutes, then slice.

6 Assemble the salad: Arrange the greens on a large platter and top with the sliced chicken and peaches, the blackberries, onion slices, and cheese. Drizzle with the remaining balsamic marinade/dressing and season with a sprinkle of salt and pepper.