Recipe information
Yield
4 Servings
Ingredients
5
tablespoons olive oil, divided
2
tablespoons fresh lime juice
1
1/2 teaspoons fleur de sel or fine sea salt, divided
1
teaspoon freshly ground pepper, divided
4
small skinless boneless chicken breast halves (about 1 1/2 pounds)
2
green onions, minced
1
shallot, finely chopped
1
1/2 tablespoons Sherry wine vinegar
2
teaspoons fresh thyme leaves
1
teaspoon honey-Dijon mustard
2
peaches, peeled, pitted, diced
1
small avocado, diced
1
/2 cup thinly sliced radicchio
4
cups mixed baby greens (about 2 1/2 ounces)
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Preparation
Step 1
Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
Step 2
Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio into dressing; toss to coat.
Step 3
Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken alongside and serve.