This week I had a little reunion with my kitchen. As I got to turn off the air conditioner, open the windows and see the first of the leaves falling off the trees I made what I think is a perfect end of summer dish. Simple. Simple. Simple.
Grilled peach chicken and zucchini salad for two.
1 package of spring mix
1 small zucchini cut into half moons.
1 white peach cut into wedges
2 chicken breast. (The pieces I had were so big I ended up only using one for the salad and saved the other for a sandwich the next day.)
1/4 lb mozzarella cut into small thin wedges
1/2 tsp of ground ginger
1 Tbsp Extra virgin olive oil.
salt and pepper to taste
1. Rinse off the spring mix and set aside.
2. Season chicken with ginger, salt and pepper put medium high heat grill about 10-15 minutes per side depending on thickness or until juices run clear. Set aside.
3. Slice the zucchini and toss the pieces with the olive oil and salt and pepper.
4. Put the zucchini and peach slices on a medium heat grill. I put them on for about 4 minutes per side or until crisp tender.
5. Slice chicken and toss all together with the mozzarella, spring mix, peaches and zucchini.
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| After I decided I was going to make this meal, I realized that we were out of propane. I had to bring out the good ol' cast iron grill pan. This made grilling half moon zucchini much easier. If using outdoor grill would suggest just slicing. If you're anything like me you will lose half of them and the swearing will ensue. |
I chose to drizzle a little balsamic vinaigrette on my salad but in the future I might use a ginger dressing. The sweetness from the peaches really softens the bitterness from the greens and adds an amazing flavor to the chicken.
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| Sorry again for photo quality. Had to use my camera phone but I hope you get the idea : ) |
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