Citrus Oregano balsamic ·
Coastal Crush gift set ·
Fig balsamic ·
Gluten Free ·
Meat and Poultry ·
Meyer Lemon olive oil ·
Salads ·
Peach Balsamic Grilled Chicken
Peach Balsamic Grilled Chicken
-1 minutes
Salads
Ingredients
- 4 boneless skinless chicken breasts
- Kosher salt & freshly ground black pepper
- 4 tablespoon Fustini's Citrus Oregano balsamic
- 2 tablespoons peach preserves
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cayenne pepper (optional)
- 6 tablespoons Fustini's Meyer Lemon olive oil, divided
- 4 ripe peaches, pitted and quartered
- 4-6 cups of salad greens of choice
- 2 tablespoons Fustini's Fig balsamic
- 1/2 small red onion, sliced
- feta for garnish
- fresh basil, chopped for serving
Directions
- Season chicken on both sides with salt and pepper. In a large bowl, combine citrus balsamic, peach preserves, mustard, cayenne (if using), and 3 tablespoons of olive oil. Add chicken and turn to coat the meat. Cover and let marinate at room temperature for 30 minutes. (or up to 2 hours in the refrigerator).
- Preheat the grill to medium-high. Grill the chicken, turning halfway through until charred and the internal temp reaches 165 degrees F. (about 6 minutes per side). Remove from heat to a platter to rest.
- Reduce grill heat to medium. Brush the cut sides of the peaches with 1 tablespoon of olive oil. Grill cut sides for 3-4 minutes until charred.
- On a serving platter or individual bowl, arrange the salad greens, onion, feta, and grilled peach slices. Slice the chicken and top the greens. In a small bowl, whisk together the Fig balsamic with the remaining olive oil. Dress the salad with the vinaigrette and garnish with fresh basil.
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