Ingredients
For the Habanero Peach Vinaigrette:
1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved)
1/4 cup red wine vinegar
2 tablespoons chopped cilantro
2 tablespoons raspberry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground habanero pepper
For the salad:
3 boneless, skinless chicken breast halves, about 6 ounces each
1/2 small red onion, thinly sliced
2 bags (about 9 ounces each) cleaned baby spinach leaves
1 cup chopped, toasted walnuts
3 ounces crumbled blue cheese or chevre (optional)*
Preparation
To make the dressing, purée all of the dressing ingredients, including reserved juice, in a blender or food processor until smooth.
Place the chicken in a plastic zipper bag. Add half the dressing (3/4 cup), seal the bag and refrigerate for at least 2 hours, and no more than 8 hours.
Preheat a grill for direct grilling, medium heat.
Soak the onion in ice water for at least 10 minutes; drain.
Grill the chicken until browned on both sides, firm to the touch and an instant-read thermometer inserted into the side of the thickest piece of chicken registers 170°F. Discard any remaining marinade.
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Nutrition Information for Dressing Per Serving: Calories 30; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 170mg; Carbohydrate 8g; Fiber 1g; Protein 0g; Vitamin A 6%DV**; Vitamin C 4%DV; Calcium 0%DV; Iron 2%DV
Nutrition Information for Dressed Salad Per Serving: Calories 320; Total fat 16g; Saturated fat 2g; Cholesterol 70mg; Sodium 300mg; Carbohydrate 15g; Fiber 4g; Protein 32g;Vitamin A 170%DV; Vitamin C 45%DV; Folate 48%DV; Calcium 10%DV; Iron 20%DV; Potassium 25%DV
- Optional ingredients not included in the analysis
** Daily Value
