I know that is a ridiculously long title, but it wouldn't have been possible for me to leave any of it out. I mean seriously - Peaches? Chicken? Raspberry? Brie? No way. Does this not sound like an awesome summer salad? And I haven't even told you about the candied almonds.
This recipe was actually the reason I bought the Cuisine Grilling magazine last summer, but somehow I'm just now getting around to making it. And as usual, I'm kicking myself for waiting so long. I love salads that have fresh fruit in them - pears and apples in the fall and winter, berries, peaches, and apricots in the summer, strawberries in the spring...it's all good.
This salad has a double-dose of fresh raspberries - some are used in the vinaigrette/marinade, and the rest are tossed with the salad greens and served fresh in the salad. It is definitely a fun dressing to make - the raspberries are mashed up with the vinegar and other dressing ingredients. The chicken is then briefly marinated in some of the vinaigrette, while the rest is used to dress the salad. Fresh peaches are halved, pitted, and grilled along with the chicken, and the whole salad is served with grilled brie croutons (mmmm melted brie.....). My favorite component however, could possibly be the candied almonds. They give the whole salad a nice crunch and dose of richness in an otherwise fairly light meal. From start to finish this was on the table in under an hour, and it has been one of my favorite meals in several weeks.
adapted from Cuisine Grilling, 2010
- 1/2 cup slivered almonds
- 3 Tbs sugar
- 1 Tbs unsalted butter
- kosher salt
- 1/3 cup red wine vinegar
- 1 1/3 cups fresh raspberries, divided
- 1 tsp Dijon mustard
- 3 Tbs honey, divided
- 3 Tbs minced fresh basil
- 3 Tbs minced fresh mint
- 1 Tbs minced shallots
- 1/4 cup olive oil
- 4 slices French bread, 1-inch thick
- 4 slices brie (4 oz)
- 4 boneless, skinless chicken breast halves (about 6 oz each)
- 2 Tbs olive oil
- 4 peaches, halved and pitted
- 4-6 oz salad greens (I used a mix of spinach and romaine)
Whisk together the vinegar, 1/3 cup raspberries, 1 tablespoon of the honey, mustard, 1 tablespoon each of the basil and mint, and the shallots. Using the whisk, mash the raspberries to incorporate into the other ingredients. Drizzle in the oil, whisking constantly. Set aside 1/2 cup for the chicken marinade, and reserve the remaining dressing for the salad.
Preheat the grill to medium-high. Pound the chicken breasts between 2 pieces of plastic wrap to 1/2-inch thickness. Marinate the chicken in the reserved marinade for 15 minutes, turning every few minutes to evenly coat.
Meanwhile, combine the remaining honey with 2 tablespoons of oil. Brush onto the cut-side of the peaches, and both sides of the bread slices.
Season both sides of the chicken with salt and pepper, and grill, covered, until cooked through, about 4 minutes per side (the internal temperature should be 165 degrees). Grill the peaches until lightly marked, about 2-3 minutes per side. Grill the bread 1-2 minutes, until toasted. Flip over and divide the cheese evenly among slices. Continue grilling, uncovered, until the cheese melts, 2-3 more minutes.
Toss the salad greens and the remaining basil and mint with the reserved vinaigrette. Gently fold in the raspberries and almonds, and serve the salad atop the chicken. Serve with the grilled peaches and brie croutons.