Tuesday, June 22, 2010

Southwest Salad with Grilled Peaches


Sorry for the delay in getting up this recipe. This should make two adult-size salads with enough grilled chicken, peaches, tortilla chips and black beans for two kids to eat separately. Or add in another head of romaine to make two additional kid-sized salads as well. The peaches can be ripe or under ripe. Grilling them makes them jammy and soft--delicious! I use the Newman's Own Lime Vinaigrette on this too:

Southwest Salad with Grilled Peaches

4 large peaches washed, pitted and cut into wedges
olive oil
salt and pepper
4 chicken breasts
1 large head of romaine
2 cups fresh spinach leaves
All Week-long Black Bean Salad (see previous post)
crushed tortilla chips

Toss peach wedges lightly in olive oil and season with salt and pepper. Place on a piece of foil and grill 1-2 minutes each side. Set aside. Season chicken with salt and pepper. Grill until done. Let cool and cut into strips. Wash and chop lettuce and spinach and arrange on two plates. Top with black bean salad, grilled peaches and chicken, and dress with lime vinaigrette. Top with crushed tortilla chips to taste and serve with Newman's Own Lime Vinaigrette.

2 comments:

  1. Hi, Just wanted to let you know I am featuring your recipe tomorrow at Lady Behind The Curtain for Feature Friday "Peaches" CONGRATULATIONS! Come on over and grab a Feature Friday Button!

    ReplyDelete

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