Honey-Mustard Chicken Salad with Grilled Peaches, Plums & Pluots
By KSEE NewsIngredients4 skinless, boneless chicken breast halves Grilled Peaches and Pluots 4 ripe peaches and/or pluots or plums cut in half and pits removed 2 tablespoons granulated sugar ½ fresh lemon Halve the peaches and plums or pluots, remove pits
Dip fruit in granulated sugar then place cut-side down on a hot lightly oiled grill. Cover and cook for about 2 – 4 minutes, or until there are grill marks.
Chef’s Tips:
DirectionsIn a bowl mix salad dressing, mustard, honey, salt and pepper. In a sealable bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate at least 2 hours or overnight.
Preheat grill. Remove chicken and discard the marinade. Grill chicken about 10 minutes each side or until an instant read thermometer registers 165º F when pierced in the thickest part of the breast. The last few minutes brush with reserved honey mustard.
Toss prepared salad in a mixing bowl with your favorite dressing. Top with sliced chicken, crumbled blue cheese and diced Sunsweet plums or pluots.
Number of servings: 4
Recipe Courtesy: Chef Steven Shipley |
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