Grilled Barbecue Chicken and Peach Salad
Adding barbecued chicken and grilled peaches to mixed greens results in a dinner-worthy summer salad.
Keywords
- Main Courses
- Chicken
- Fruit
- Weeknight
- Salads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Grill
- Pastry brush
- Chef's knife
- Cutting board
- Aluminum foil
- Paper towel
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
Ingredients
- 6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
- 1 teaspoon smoked paprika
- 1 teaspoon table salt, divided
- ¾ teaspoon pepper, divided
- 6 tablespoons barbecue sauce, divided
- 2 peaches, halved and pitted
- ¼ cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 10 ounces (10 cups) mesclun and baby spinach mix
- 4 ounces goat cheese, crumbled (1 cup)
- ½ red onion, sliced thin and rinsed
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