I don’t know if it’s just because I live in Georgia, but peach season has been awesome this year. I have been devouring some serious peaches … peaches in salad, peaches in smoothies, peaches with other fruit, and just plain “juice drippin’ down your chin” peaching.
This is a really simple, but delicious and refreshing salad to serve along side a main, which in this case was grilled chicken breasts. Enjoy 🙂
- Olive oil
- 1/4 cup mayonnaise or Greek yogurt
- Smoked paprika
- 4 skinless, boneless chicken breasts
- 2 peaches, pitted and sliced
- 1 large seedless cucumber, thinly sliced
- 1 shallot, thinly sliced
- 1 tbsp. apple cider vinegar
- Fresh herbs, optional
- Heat grill or grill pan to medium. If using an outdoor grill, clean and prep grates with oil. Otherwise prep grill pan with oil.
- Mix together the mayonnaise and smoked paprika to taste, to serve as a dipping sauce for the chicken breast. Set aside. You can also use Greek yogurt as a mayo substitute.
- Toss the peaches, cucumber, shallot, and cider vinegar together in a large bowl. Drizzle with olive oil and season lightly with S/P. You can add fresh herbs if you’d like – I like mint with this salad. Set aside.
- Place the chicken breasts on a cutting board and cover with plastic wrap. Pound a few times so they even out and will grill evenly. (I don’t pound chicken too thin when I grill, but just enough to even out the thicker middle parts). Brush the chicken with olive oil and season generously with S/P. Grill, covered, until cooked through and 165 degrees internally, about 6-7 minutes per side. (I usually take mine off when they reach 160 degrees because they will continue to cook when off the heat).
- Serve immediately with the peach salad and dipping sauce.