Summer is on its way, and you can see the season coming to life at your local fruit stand. Juicy peaches, crisp summer veg, and endless ingredients for dining al fresco—we’re on board. We once again turned to our favorite food blogger, Virginie from Crave & Cook, for inspiration. We love this recipe because it not only incorporates all those summer-y ingredients, it also takes almost no time to throw together. We grilled outdoors rather than on the stovetop, topped the final product with crumbled feta, and regretted neither decision.
Crave & Cook’s Grilled Chicken and Peach Salad
"This dish is like summer on a plate!" —Virginie Degryse
5 thin chicken breasts
3 tbsp of olive oil
1 lime, zested and juiced
2 peaches, or nectarines
1/2 small red onion
2 small cucumbers
1 bunch fresh basil leaves, chopped
Salt and pepper
1 cup of cherry tomatoes
Drizzle the chicken breast with olive oil and season with salt an pepper. Heat up a pan and cook the chicken for 2-3 minutes on each side until golden brown (because we're using thin slices this will cook really fast). Let the chicken rest covered with aluminum foil. Meanwhile assemble the salad. Chop the onions and cucumber, cut the peaches in small cubes and transfer to a bowl. Combine the cherry tomatoes, cut in half. Add 2 Tbsp of olive oil, the lime zest and juice, and fresh basil. Toss together. Salt and pepper to taste.
Plate the chicken and spoon the peach salad on top and enjoy!