Yesterday at my local Farmer’s Market I stumbled upon amazing peaches, kale, and romaine, which I spent all downtime/ zoning out time at my internship today thinking about the salad I could make. The winner? A peach, grilled chicken, red onion, goat cheese, kale, and romaine medley. It was perfectly refreshing and filling (enough so that it was my dinner) and went great topped with my really easy citrus vinaigrette.
BEST FOR- times when fresh produce abounds and you want a substantial dinner salad.
MUSICAL PAIRING- “Sound of Sunshine” by Michael Franti & Spearhead
INGREDIENTS
(serves 3)
- 2 large, ripe peaches
- Baguette for croutons (I used whole wheat but you can use whatever)
- 1 inch of a log of goat cheese
- ¼ large red onion
- Fresh tuscan kale
- Fresh romaine lettuce
- Grilled chicken breast
- Olive oil
- Rosemary (cut into small pieces)
- Salt & Pepper
DIRECTIONS
Preheat oven to 400 degrees. Tear or cut baguette into small cubes (see photo). Drizzle with olive oil and rosemary. Bake for 10 minutes, or until desired shade of brown.
Drizzle raw chicken breast with olive oil and rub on both sides. Ideally salt and pepper then cover and refrigerate for around 4 hours. Totally fine if you simply add salt and pepper and place right on the grill. Grill, or delegate to a better griller to grill (thanks dad), for roughly 5 minutes on each side (assuming average thickness).
While grilling, cut peaches in slices. Wash and cut lettuce. Crumble goat cheese into bowl. Cut half of the red onion into slivers (so that they look like the red onion in the photo at the very top).
Once chicken and croutons are done, assemble and serve! Enjoy!
The Carmel Kama'aina 