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Grilled Chicken and Peach Summer Salad

Estee Kafra

A gorgeous summer salad highlighting the season’s best

Wednesday, June 21, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Moishe Wulliger

Nothing else says summer like a good fresh salad highlighting the season’s best!

INGREDIENTS

Serves 6

  • 6 boneless chicken legs
  • 3 peaches, pitted and halved
  • ½ red onion, very finely sliced
  • 1 cup canned corn, rinsed well
  • ½ cup honeyed pecans

MARINADE
  • 1 Tbsp oil
  • 1 clove garlic, minced, or 1 frozen cube garlic
  • 1 Tbsp soy sauce

DRESSING
  • ¼ cup oil
  • ¼ cup maple syrup
  • 2 cubes frozen garlic
  • 2 Tbsp soy sauce
  • 1 Tbsp balsamic vinegar



PREPARATION

Marinate the chicken in the oil, garlic, and soy sauce. You can do this a day or two ahead if you like. Preheat the grill and grill chicken on both sides until cooked through.

Meanwhile, dip the peaches into oil to prevent them from sticking to the grill. Place them on the grill and grill until just warm and soft, with nice grill lines. Let cool and slice into thin slices.

Place the greens along with the red onion and corn into a bowl. Add the grilled chicken and grilled peaches

Combine the ingredients for the dressing in a small bowl. Dress salad with as much dressing as desired.

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