Grilled Chicken Salad with Grilled Peach Vinaigrette
Makes 6 servings
  • 6 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 head green leaf lettuce, washed and torn
  • 1 (4-ounce) bag watercress, stems removed
  • 1 (4-ounce) bag arugula
  • 6 small ripe peaches, pitted, sliced
  • 2 pints fresh raspberries
  • 1 cup toasted pecan halves
  • 1 (4-ounce) container goat cheese crumbles
  • Grilled Peach Vinaigrette (recipe follows)
  1. Preheat oven to 200°.
  2. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. Evenly sprinkle both sides of chicken with salt, garlic powder, and pepper. Grill chicken, covered with grill lid, for 8 to 10 minutes per side or until a meat thermometer registers 165° or desired degree of doneness. Place in oven to keep warm.
  4. On each of 6 salad plates, evenly divide lettuce, watercress, arugula, peaches, raspberries, pecans, and goat cheese. Slice grilled chicken, and place on top of salad. Serve with Grilled Peach Vinaigrette.
Recipe by Southern Lady Magazine at