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Ingredients
Grilled Chicken
1 pound boneless chicken breasts
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper
Vinaigrette
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper
Salad
2 cups spinach
1 cup Arugula
1 pound peaches, sliced
2 cups corn kernels
½ cup pecans, chopped
1 small red onion, sliced
4 ounces Feta Cheese
Directions
- In a large sealable bag and chicken, olive oil, garlic, lemon juice and salt and pepper. Place in fridge and let marinate for 30 minutes or longer if time is allowed.
- Preheat oven to 400 degrees.
- Once the chicken has marinated place mixture in a baking dish and cook for 25 minutes, flipping the chicken breasts halfway
- While the chicken is cooking add olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl and whisk until well combined. Place in fridge.
- In a large bowl add spinach, arugula, peaches, corn, pecans, red onion and toss together lightly. Then sprinkle feta cheese on top.
- Slice the chicken, add on top of salad and drizzle with balsamic vinaigrette when ready to serve.
