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August Chicken Salad

Joe Money, HSA South Jersey Unit (ed. Katherine K. Schlosser)
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Grilled chicken with peaches, tomatoes, cucumbers, thyme and peppermint over spinach.
Cook Time 25 minutes

Ingredients
  

  • 4 boneless chicken breasts
  • 3 ripe peaches, chopped
  • 3 ripe tomatoes, chopped
  • 2 cucumbers, chopped
  • 4 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 4 tablespoons Dijon honey mustard
  • 1 tablespoon fresh thyme leaves, divided
  • 3 leaf peppermint, chopped
  • baby spinach (as a bed)
  • ¼ teaspoon sea salt
  • cracked black pepper (to taste)

Instructions
 

  1. Coat chicken with half the thyme and grill until cooked through (20–25 minutes). Cool and cut into 3/4-inch chunks.
  2. Chop peaches, tomatoes, and cucumbers and place in a large bowl.
  3. Whisk oil, vinegar, and mustard; add remaining thyme and peppermint. Toss salad with dressing, chill 1 hour or overnight.
  4. Serve on a bed of spinach; season and drizzle with 2 Tbsp reserved dressing. Garnish with edible flowers if desired.
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