GirlsGuideTo | Healthy Girl Recipe: Grilled Peach, Chicken & Goat Cheese Salad with Honey White Balsamic Dressing

I don’t know about you, but after I spend a few nights eating and drinking pretty much anything and everything, all I want to do on Sundays is eat something healthy. Call it an end-of-weekend detox to get me started on the right path for the week. (And you know, to make sure I can still fit in my work clothes on Monday morning.) And there’s nothing more detoxifying than a really big salad. Except for maybe a really big salad with fruit.

This salad is crazy good and uses a rotisserie chicken that you can get from pretty much any grocery store nowadays. They are my secret weapon. Anytime I don’t want to cook, I pick one of those up for $5 and we have an instant dinner. It’s genius, ladies. Also genius? Grilling pears. Seriously, grilling fruit makes them sweeter and a little caramelized, which is how I wish I could eat all fruit from now on.

Enjoy!

Grilled Peach, Chicken & Goat Cheese Salad with Honey White Balsamic Dressing
serves 2

Ingredients
about 8 cups mixed salad greens, washed and ready to use

2 yellow peaches, slightly firm to the touch

1/4 cup toasted hazelnuts, roughly chopped

1 cup chopped cooked rotisserie chicken breast

2 oz fresh goat cheese

for dressing—
2 tbsp olive oil

1 tbsp white balsamic vinegar

1 tsp honey

tiny pinch of sea salt

Directions
Make the dressing first. In a small bowl, whisk together the white balsamic vinegar and the olive oil. Then, stir in the honey and and mix well. Add a pinch of salt. Set aside.

Preheat your grill to medium/high heat.

Slice peaches in half and discard pit. Place peaches, cut side down, on the preheated grill. Close lid and grill for about five minutes, checking occasionally. You want the peaches to soften and get those nice char lines across the bottom. Remove peaches when done and turn off the grill. Slice peaches thin.

To assemble salads, divide greens into two bowls. Top green with chopped rotisserie chicken, goat cheese crumbles, toasted hazelnuts and peaches. Drizzle dressing over the top and toss well.

{Source: Eat Live Run}