Grilled Chicken, Peach, and Mozzarella Salad

May 25, 2020

Since it’s Memorial Day, which means the unofficial start of summer, I’m sharing something extra fresh and summery, perfect for grilling season! I actually posted this recipe on Instagram sometime last year but had never shared it on the site. It comes from our former next-door neighbors and friends the Mattsons. We rented a home north of Seattle for the first 3 years we lived here and they were the best part of that home/neighborhood. We’ve both since moved and we miss them so much! This salad was one of the delicious meals they made when we had cookouts in their backyard.

I usually just grill chicken with some salt and pepper but you could make extra dressing and marinate the chicken in that before grilling for even more flavor. The corn can go on the grill at the same time. Grilled corn is one of the best summer treats! (I remove the husks, rub them in some olive oil, sprinkle with salt and pepper, and grill, turning occasionally until the outside gets nice charred marks and the corn is tender-crisp.) Toss with fresh greens, ripe peaches (which you can also grill, but they get a little mushy that way), tiny mozzarella balls, pistachios, avocado, and a sweet and tangy orange balsamic dressing.

Grilled Chicken, Peach, and Mozzarella Salad

INGREDIENTS

chicken breast, seasoned with salt and pepper and grilled
fresh peaches, pitted and sliced
mini fresh mozzarella balls (often called pearls)
unsalted pistachios, toasted
avocado, pitted and diced
fresh sweet corn, grilled and cut off the cob
mixed greens (I used red leaf lettuce, romaine/green leaf/butter lettuce would all be good)

Orange Balsamic Vinaigrette:

1/2 navel or cara cara orange, juiced
1 tsp. orange zest
1 Tbsp. balsamic vinegar
1 Tbsp. pure Maple syrup (can use honey)
1 tsp. Dijon mustard
1/4 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS

1. To make the dressing, whisk together all ingredients until emulsified. Season to taste with salt and pepper.

2. Place salad ingredients in a large bowl, season with salt and pepper, drizzle with dressing, toss and serve.

Recipe from the Mattson Family

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