Hey hey! How was your weekend?!
On Saturday, Adam and I met a few friends for a five mile hike around the Marin Headlands, through the beach, up rocky cliffs and ending at this amazing lighthouse (with a really scary swaying bridge over rocks and ocean). I started my hike with cornmeal pancakes and ended it with the most delicious grilled eggplant and mozzarella sandwich + a beer. The hike was almost entirely in the fog but there’s just something about the fog here that I love…and I always considered myself a sunshine girl! The Bay Area just gets to you, I guess. There’s nothing quite like it, and with the insane heat that’s been plaguing pretty much the rest of the country lately, I feel especially blessed to be surrounded by fog.
However, despite all this fog, it’s still summer and summer calls for salads. With fun stuff like grilled peaches! Oh.my.yes. Have you ever tried a grilled peach in your salad? Well let me tell you—it’s simply divine.
Last week after we got home from Tahoe, I pretty much ate this salad every day for lunch and dinner. I needed to detox from all the booze, jalapeno tortilla chips and spinach artichoke dip. It’s so simple, yet so totally delicious—the flavors just burst!
I used a bit of shredded rotisserie chicken in this salad, but you could also just use any sort of leftover cooked chicken that you wish. Then, I added soft chunks of goat cheese, grilled peaches and toasted hazelnuts. Are you drooling yet?
The dressing is white balsamic vinegar, olive oil and honey. So easy. It’s the perfect lunch or light dinner, and is made complete with the roll of your choice. A meal isn’t a meal without bread, right?! For the record, I HIGHLY recommend these.
Enjoy this one, guys! It’s a new favorite around here.
Grilled Peach, Chicken & Goat Cheese Salad with Honey White Balsamic Dressing
about 8 cups mixed salad greens, washed and ready to use
2 yellow peaches, slightly firm to the touch
1/4 cup toasted hazelnuts, roughly chopped
1 cup chopped cooked rotisserie chicken breast
2 oz fresh goat cheese
2 tbsp olive oil
1 tbsp white balsamic vinegar
1 tsp honey
tiny pinch of sea salt
Make the dressing first. In a small bowl, whisk together the white balsamic vinegar and the olive oil. Then, stir in the honey and and mix well. Add a pinch of salt. Set aside.
Preheat your grill to medium/high heat.
Slice peaches in half and discard pit. Place peaches, cut side down, on the preheated grill. Close lid and grill for about five minutes, checking occasionally. You want the peaches to soften and get those nice char lines across the bottom. Remove peaches when done and turn off the grill. Slice peaches thin.
To assemble salads, divide greens into two bowls. Top green with chopped rotisserie chicken, goat cheese crumbles, toasted hazelnuts and peaches. Drizzle dressing over the top and toss well.