Good morning! Last night, we made the most delicious dinner on the grill and I know that you can easily recreate this during the week. I was inspired by a recipe for a Peach and Burrata Salad that Liz Adams shared on her blog Hello Adams Family. I made a few modifications based on what we had in the refrigerator and this was so good. We served this salad with chicken that was marinated in a mediterranean blend. I’ll share that recipe, too.
Grilled Peach and Mozzarella Salad
What You Need
For the salad:
- Mixed greens
- 4 peaches, sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup sliced almonds or pecans
- 1 ball of mozzarella, ripped into pieces
- 1 tablespoon butter
- Salt and pepper
For the dressing:
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper
*These measurements aren’t perfect. If the mustard is too bitter, add a little more honey, or add more olive oil if you need a thicker consistency or it tastes too much like vinegar. Play around with it! I make my dressing in a mason jar, which makes it easy to mix.
What To Do
- Cut peaches in half. Season them with a tablespoon of olive oil, tablespoon of balsamic vinegar, and salt and pepper to taste.
- Grill peaches carefully, making sure they don’t get too carmelized.
- Toast almonds or pecans with tablespoon of butter until browned, about 5 minutes.
- Once peaches and nuts are finished, place mixed greens in a bowl. Tear mozzarella over salad. Add peaches and nuts and mix with dressing.
Mediterranean Chicken Marinade
What You Need
- 1/2 cup olive oil
- 5 cloves garlic, minced
- 2 lemons juiced
- 1 lemon zest
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh oregano (chopped)
- 2 teaspoons fresh rosemary (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 large chicken breasts (about 4 pounds)
What To Do
- Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice, lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black pepper) to a large shallow mixing bowl. Mix well to combine.
- Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
- Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.
- Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
- Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing and serving.
Happy Monday!
xo,
