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Balsamic Grilled Chicken with Peach, Tomato & Basil Salad.

  • 1 ½ lb
    chicken breasts, boneless skinless
  • 1 small pkg
    fresh basil
  • 2 cloves
    garlic
  • 4
    peaches
  • 2
    shallots
  • 4
    tomatoes
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    4 peaches
    4 tomatoes
    1 small pkg fresh basil
  • 2
    Halve the tomatoes lengthwise and cut out and discard the stem ends; cut the halves into thin wedges. Transfer to a large salad bowl.
  • 3
    Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pits; cut each quarter lengthwise into thin wedges. Add to the salad bowl.
  • 4
    Preheat a grill pan or regular skillet over medium-high heat.
  • 5
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a medium bowl (that will be used to marinade the chicken).
    2 cloves garlic
  • 6
    To the garlic, add olive oil, balsamic vinegar, salt, and pepper; whisk together.
    2 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    1 tsp salt
    ½ tsp black pepper
  • 7
    Pat dry the chicken breasts with paper towels and place in the bowl with the marinade; turn to coat.
    1 ½ lb chicken breasts, boneless skinless
  • 8
    Carefully place the chicken breasts in the grill pan / skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate.
  • 9
    Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise. Add to the salad bowl.
    2 shallots
  • 10
    Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.
  • 11
    Drizzle the salad with olive oil and balsamic vinegar, then season with salt and pepper; gently toss until well combined.
    2 tbsp extra virgin olive oil
    2 tsp balsamic vinegar
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    Slice the chicken crosswise into strips.
  • 13
    To serve, divide the salad and chicken slices between plates. Enjoy!