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Grilled Peach & Mustard Chicken Warm Salad

Salade tiede de poulet Couverture Recette site Web

A summer salad combining mustard chicken and grilled peaches. Fresh, protein-rich and perfect for a balanced BBQ meal.

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Breasts Poke bowl Salads BBQ Favourites Summertime Quick recipes
4 Portions
20 min Prepping
15 min Cooking
Recipe Easy

Ingredients

  • 4 Exceldor Dijon Mustard chicken breasts
  • 4 peaches, cut into wedges
  • 1/2 English cucumber, sliced into half-moons
  • 2 avocados, sliced
  • 80 ml (1/3 cup) fresh basil leaves

For the dressing

  • 30 ml (2 tbsp) canola oil
  • 20 ml (4 tsp) red wine vinegar
  • 10 ml (2 tsp) maple syrup
  • 5 ml (1 tsp) dried oregano
  • Salt and pepper, to taste

Directions

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  1. Preheat the barbecue to medium-high heat (about 220 °C – 425 °F).
  2. On the hot, oiled grill, place the chicken breasts. Close the lid and cook for 6 to 7 minutes per side, until the meat is no longer pink inside. Transfer the chicken to a plate and loosely cover with aluminum foil. Let rest for 5 minutes before slicing.
  3. Meanwhile, grill the peach wedges for 1 to 2 minutes per side on the hot, oiled grill. Remove from the barbecue and slice the wedges into smaller pieces.
  4. In a small bowl, whisk together all vinaigrette ingredients.
  5. In a large serving bowl, gently combine the cucumber, avocado slices, basil leaves, and grilled peach slices. Top with sliced chicken breasts, then drizzle with the vinaigrette.