Grilled Chicken Spinach Salad with Habanero-Peach Vinaigrette
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 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)*
DIRECTIONS
  1. For the Habanero Peach Vinaigrette:
  2. 1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved)
  3. 1/4 cup red wine vinegar
  4. 2 tablespoons chopped cilantro
  5. 2 tablespoons raspberry vinegar
  6. 1/2 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground black pepper
  8. 1/8 teaspoon ground habanero pepper
  9. For the salad:
  10. 3 boneless, skinless chicken breast halves, about 6 ounces each
  11. 1/2 small red onion, thinly sliced
  12. 2 bags (about 9 ounces each) cleaned baby spinach leaves
  13. 1 cup chopped, toasted walnuts
  14. 3 ounces crumbled blue cheese or chevre (optional)*
RECIPE BACKSTORY
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.