Tuscan & Peach Chicken Salad Recipe
Ring in the season with this heavenly herbaceous dinner, made with our Tuscan Herb Olive Oil and ripe Peach Balsamic. Fresh, sweet, savory, and everything in between.
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 saratogaoliveoil.com.
Cooking tools:
- Grill
- Zip-top bag
- Whisk
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 6 chicken breasts
- ½ cup Tuscan Herb Olive Oil
- 6 tablespoons Peach Balsamic Vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon French Garden Sea Salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon cracked black pepper, plus extra to taste
- 2 ears of corn
- 3 large heirloom tomatoes, sliced
- 8 ounces cherry tomatoes (multicolor), halved
- 3 mini cucumbers, sliced
- 2 cups cubed watermelon chunks
- 6 radishes, sliced thin
- 8 ounces fresh Burrata
- ¼ cup torn basil leaves
- ¼ cup torn mint leaves
- ¼ cup torn tarragon leaves
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