Fresh Summer Peach & Blueberry Salad with Grilled Chicken, Goat Cheese, and Pecans

Ingredients:

For the Salad:

2 boneless, skinless chicken breasts

Salt and freshly ground pepper

4 ripe peaches, thinly sliced

1 cup of blueberries

6 cups mixed baby greens (like arugula, spinach, and watercress)

1/2 cup crumbled goat cheese

1/2 cup pecans, toasted and chopped

1/4 red onion, thinly sliced

For the Dressing:

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

Salt and freshly ground pepper, to taste

Instructions:

Preheat the Grill:

Prepare your grill for medium-high heat. Season chicken breasts with salt and pepper.

Grill Chicken:

Grill chicken 6-7 minutes per side or until a thermometer inserted into the center reads 165°F (74°C). Once done, let it rest for a few minutes then slice thinly.

Prepare the Dressing:

In a small bowl, whisk together olive oil, balsassmic vinegar, honey, salt, and pepper until well combined. Adjust seasoning to your liking.

Assemble the Salad:

In a large salad bowl, toss the mixed baby greens and red onion slices with half of the dressing, until lightly coated. Arrange the peach slices, blueberries, and grilled chicken slices on top.

Add Toppings:

Sprinkle the crumbled goat cheese and toasted pecans over the salad.

Drizzle and Serve:

Drizzle the remaining dressing over the salad and gently toss to ensure everything is lightly coated. Serve immediately for a fresh, satisfying summer meal.