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Grilled Chicken Spinach Salad with Habanero-Peach Vinaigrette


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Member since 2009

Serves 6 | Prep Time | Cook Time

Ingredients

For the Habanero Peach Vinaigrette:
1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved)
1/4 cup red wine vinegar
2 tablespoons chopped cilantro
2 tablespoons raspberry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground habanero pepper

For the salad:
3 boneless, skinless chicken breast halves, about 6 ounces each
1/2 small red onion, thinly sliced
2 bags (about 9 ounces each) cleaned baby spinach leaves
1 cup chopped, toasted walnuts
3 ounces crumbled blue cheese or chevre (optional)*


For the Habanero Peach Vinaigrette:


1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved)


1/4 cup red wine vinegar


2 tablespoons chopped cilantro


2 tablespoons raspberry vinegar


1/2 teaspoon kosher salt


1/4 teaspoon freshly ground black pepper


1/8 teaspoon ground habanero pepper


For the salad:


3 boneless, skinless chicken breast halves, about 6 ounces each


1/2 small red onion, thinly sliced


2 bags (about 9 ounces each) cleaned baby spinach leaves


1 cup chopped, toasted walnuts


3 ounces crumbled blue cheese or chevre (optional)*


Pairs Well With


Notes

This sweet and spicy main-dish salad combines the the spark of habanero pepper with fragrant canned peaches, which are packed with vitamin A and C.

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