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