Cookwith - California Citrus & Herb Grilled Chicken with Summer Stone Fruit Salad
This dish is a celebration of California summer: juicy stone fruit, bright citrus, and fresh herbs meet succulent grilled chicken for a meal that’s vibrant...
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Cooking tools:
- Grill
- Tongs
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Zip-top bag
- Skillet
- Salad spinner
- Serving platter
- Plate
- Colander
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
- 1 tbsp fresh basil, chopped
- 1 tsp honey
- Salt
- freshly ground black pepper
- 2 cups mixed salad greens (arugula, baby kale, or spinach)
- 1 ripe peach, pitted and sliced
- 1 ripe nectarine, pitted and sliced
- 1/2 cup cherries, pitted and halved
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted sliced almonds
- 1 tbsp balsamic vinegar
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