I have divided this recipe into three steps so a long list of ingredients won’t seem too intimidating. I’ll admit… sometimes I will see a good recipe and decide not to make it because “Who the hell has time for that!” If you read the recipe first, you will find it easier to make the dish. Reading the recipe first will also kick-start your taste buds into WANTING to make the recipe!
Choosing the right peach:
When choosing peaches at the store, you cannot go wrong by picking the organic option. The produce isn’t always the prettiest, but they tend to taste better than the modified option. I gently press into the peach to check for “sinkage”. If your finger can easily bruise the peach, it is time to eat it! Buy it! If you are wanting to grill peaches, choose the firmest in the bunch. They will hold together and not break down before you can get a good grill sear on them.
Poppy Lime Vinaigrette
1 heaping tsp local honey
juice of 1 1/2 limes
2 tbsp olive oil
1/2 tsp poppy seeds
1/2 cup pomegranate seeds
1/4 tsp kosher salt
1/2 tsp white wine vinegar
Combine all ingredients into a small bowl. Whisk until fully incorporated. Place in refrigerator to chill.
Chicken and Peach Salad with Poppy Lime Vinaigrette
2 boneless chicken breasts
1/4 cup olive oil
juice of 1 lime
1 tbsp local honey
3 cloves garlic, peeled and sliced
1/2 tsp salt
1/2 tsp fresh cracked pepper
1/2 tsp chili powder
Tenderize your chicken and then place all ingredients into a zip lock bag. Massage the bag with your hands and place in refrigerator to marinate for 30 minutes.
Skip to Salad recipe to begin preparing quinoa.
Preheat a large skillet over medium-high heat. Reduce heat to medium. Remove chicken from bag and brown with garlic pieces for 10 minutes on each side or until chicken reaches internal temperature of 165 degrees. Discard marinade.
1 cup tri-colored quinoa
1/4 cup rice wine vinegar
juice of two oranges
1 tbsp olive oil
1 cup toasted pecan halves
2 organic peaches, sliced
1 fennel bulb, trimmed and sliced
1 cup fresh spinach
Cook quinoa to package instructions. Set in a small bowl and place in freezer for 15 minutes.
Remove quinoa from freezer and spoon into a larger bowl. Add remaining ingredients and toss. Set in refrigerator to chill while you finish preparing chicken.
Plate salad, top with chicken breast, and drizzle with vinaigrette