Grilled Chicken Salad with Peaches
Soups and Salads
A delicious blend of flavors with peaches, avocado, almonds, and radicchio. Topped with grilled and marinated chicken, this salad is a perfect light and flavorful meal for lunch or dinner. Pair with Ferrari-Carano Emelia’s Cuvée Chardonnay and enjoy!
Mix olive oil, wine, orange juice, basil and garlic in a sealable plastic bag. Add chicken breasts to the bag and place it flat in a glass baking dish. Refrigerate for at least an hour.
Salt and pepper chicken just before grilling.
In a bowl, whisk olive oil, onions, shallot, rice vinegar, mustard, salt and pepper together. Fold into dressing the peaches, avocado and radicchio. Set aside.
Prepare BBQ. Grill chicken until cooked through. When chicken is done, cut crosswise into thin slices.
Add salad greens to a large bowl, mix in peach dressing and toss gently. Divide onto 4 plates. Place sliced chicken on top, sprinkle with almonds and garnish with mint leaves.