Gingery Grilled Chicken and Peaches (Low Carb)
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Dressing
- 44.37 ml sherry wine vinegar
- 12.32 ml fresh ginger, grated
- 9.85 ml fresh rosemary, chopped finely
- 9.85 ml granular sugar substitute
- 2.46 ml crushed red pepper flakes
- 2.46 ml salt
- 78.78 ml olive oil
-
Chicken
- 4 boneless skinless chicken breast halves (about 2 pounds)
- salt & freshly ground black pepper
- 2 medium ripe peaches, halved (about 1 cup)
- 1 medium head romaine lettuce, cut into bite sized pieces (or mesclun mix, 6 cups loosely packed)
- 236.59 ml mild goat cheese, crumbled
directions
-
Dressing:
- Combine vinegar, ginger, rosemary, sugar substitute, pepper flakes and salt in a small bowl.
- Slowly whisk in oil in a steady stream until dressing thickens.
- Chicken:.
- Brush chicken with 1 tablespoons of dressing and let marinate for 1 hour. Set remaining dressing aside.
- Heat grill to medium-high after 50 minutes of marinating.
- Season chicken with salt and pepper and grill for 15 minutes, turning once halfway through cooking time, until just cooked through. Remove chicken from grill and place on a platter to rest.
- Place peaches, cut-side down, on grill for 5 minutes, until softened.
- Cut chicken on the diagonal into 1/3-inch thick slices.
- Cut each peach half into 4 slices.
- Toss greens with remaining dressing and divide on four plates.
- Top each salad with one-fourth of the chicken slices and one-fourth of the peach slices. Sprinkle with cheese.
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RECIPE SUBMITTED BY
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>