Grilled peach and chicken salad with buttermilk vinaigrette
1
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Enjoy a fresh, light summer meal that tastes great even when the temperature soars. This simple salad is filled with arugula, peaches, chicken and red bell peppers drizzled with a creamy salad dressing made from buttermilk and vinegar. The salad dressing can be made ahead and stored in the refrigerator. Just whisk it a few times before serving. If you want beautiful grill marks on the chicken and peaches, don't move them around on the grill while grilling. When grilling the chicken, you can use an instant read thermometer to check for doneness. It should read at least 165°.
Ingredients
1% low fat buttermilk
2 Tbsp, cultured
White balsamic vinegar
1 Tbsp
Fresh thyme
½ tsp, stemmed
Table salt
½ tsp
Black pepper
½ tsp
Arugula
3 cup(s)
Cooking spray
1 spray(s)
Uncooked skinless boneless chicken breast
8 oz, two 4 oz filets
Peach
2 large, halved and pitted
Roasted red peppers (packed in water)
½ cup(s)
Instructions
1
Whisk the buttermilk, vinegar, thyme, salt, and pepper in a large bowl until uniform, even creamy. Set aside.
2
Lightly coat the grill grate or a nonstick grill pan with nonstick spray; prepare the grill for high-heat cooking or set the grill pan over medium-high heat for a couple of minutes. Add the chicken fillets; cook, turning once, for 8 minutes or until cooked through. Transfer to a cutting board.
3
Add the peach halves and roasted red pepper. Cook 1 minute, turning the bell pepper once. Transfer the bell pepper to the same cutting board. Continue cooking for 4 minutes, turning the peaches once, or until marked and slightly softened. Transfer the peaches to the cutting board.
4
Slice the grilled chicken, peaches, and red pepper into thin strips or wedges. Add the arugula to the bowl; toss well to coat. Divide between two plates; scatter the grilled items evenly over the two plates of salad.
5
Serving size: 1 salad (about 3 cups).
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