Grilled Peach Salad from Snappy Salads
1 Grilled Peach (see procedure below), sliced in half
2 oz. Grilled Peach Chicken Salad (see procedure below)
1 slice Prosciutto, sliced and cut into 1/2” pieces
2 oz. Applewood-smoked cheddar cheese, crumbled
2 Cups Lightly packed mixed greens
1 oz. Peach Balsamic Vinegar or Balsamic Vinegar
Cut grilled peach in half lengthwise and open like a hamburger bun. With a spoon, spread chicken salad onto peach. Top with prosciutto and close “bun”.
Gently toss mixed greens with balsamic vinegar place in the middle of the plate. Sprinkle crumbled cheese over salad. Carefully add peach to middle, drizzle peach with balsamic vinegar, and serve.
1 Peach, fresh, cleaned – pick peaches that are just beginning to ripen
1 Tbl. Olive oil
Cut peach in half across the equator with a paring knife. Like an avocado, remove one half of the peach and set aside (this will always be the bottom of the peach). Using the same paring knife, carefully cut around the stem of the peach until you touch the stone seed inside (in the shape of an eye). With your fingers, push the stem and stone out through the flesh of the peach.
On a flat plate, pour out the olive oil. Dip the flesh side of the peach in olive oil and set aside. Repeat as needed.
Place oiled peach on the hot grill for 3-4 minutes. Mark the peach by turning 45* and grilling another 3-4 minutes. Turn over the peach and grill on the rounded side for another 4 – 5 minutes. Remove from heat. Repeat as needed.
Place uncovered peaches in refrigerator. Once chilled, cover with plastic wrap for up to 2 days.
Grilled Peach Chicken Salad
3 Cup Shredded chicken breast (boiled, cooled, and shredded)
1/2 Cup Mexican crema
2 tsp. Lime juice, fresh
1 Tbl. Chives, finely chopped
2 tsp. Salt
Mix all ingredients together in a bowl. Cover and refrigerate to 40° or below.
Yield: About 3 cups Shelf Life: 3 days