Ingredients
1lbchicken breasts,boneless, skinless
3tbspolive oil,plus more for brushing grill
⅓cupbasil,slightly fresh, packed chopped
2clovesgarlic,minced
1tbspfresh lemon juice
salt and freshly ground black pepper
⅓cupolive oil
3tbspwhite balsamic vinegar
1tbsphoney
1tspdijon mustard
salt and freshly ground black pepper
10ozspring mix lettuce
1lbpeaches,sliced, about 3 small
2ears corn,husked and kernels cut from cob
½cuppecans,chopped, toasted
½smallred onion,sliced thin, about ¾ cup, rinsed under water to remove harsh bite
4ozgoat cheese,crumbled
Preparation
In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper.
Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil).
Place chicken in a resealable bag and pound thicker parts of the chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken.
Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate for 2 to 5 hours.
Preheat a grill to 425 to 450 degrees F over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill.
Grill about 4 to 5 minutes on each side until cooked through, rotating once halfway through cooking. Transfer to a cutting board and let rest for 10 minutes then slice into strips or dice into cubes.
Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.
In a large salad bowl, gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette.
Serve immediately after adding dressing.
