OMG last week it was in the 60s from like Monday through Thursday so naturally we lit up the grill! I know it was fake spring for Michigan since it’s back in the 40s this week but it was SO NICE to be able to hang out and grill outside at night without coats on, even if it was only for a few days. On Monday, I was planning to roast chicken and serve it with my new favorite peach caprese salad but since it was nice out… we grilled the chicken and omg is grilled chicken the best or is it the BEST? THE BEST. Right?! I only snagged one photo of our delicious dinner because we were busy enjoying the beautiful weather but that’s no reason not the share this delicious dish right?
So why is this peach caprese salad my new favorite? Because it’s extra simple and SO FLAVORFUL. I love how the addition of juicy peaches just amps up the flavors of the already fabulous caprese salad. AND this juicy salad pairs perfectly with grilled chicken (marinated in chipotle salsa, I might add) and brown rice for one extra delicious dinner 🥰
Peach caprese salad with grilled chicken recipe:
peach caprese salad with grilled chicken
Ingredients
- 1 ½ lbs chicken breast sliced into 4oz pieces
- 1 cup chipotle salsa
- 10 oz cherry tomatoes halved
- 2-3 peaches pitted and diced
- 1 (8oz) mozzarella ball diced
- 2 tbsps extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 1 tbsp lime juice
- healthy pinch salt, pepper, and garlic powder
- 2 cups cooked brown rice
Instructions
- Combine chicken pieces in a large ziploc bag with the chipotle salsa. Shake to coat then let marinate in the fridge for at least 1 hour.
- Meanwhile, fire up your grill if you’re using charcoal (we want a temp around 350-400F) and make your peach caprese salad. This is a good time to cook your brown rice if you haven’t already done so.
- Add halved cherry tomatoes, diced peaches, mozzarella pieces, olive oil, vinegar, honey, lime juice, and a healthy pinch of salt, pepper, and garlic powder to a large bowl then toss everything together until well combined. Let sit while you grill your chicken.
- With the grill heated to around 350-400F, add your marinated chicken pieces then cover and let cook for about 8 minutes on side one. Remove lid, flip chicken, and grill for another 8-10 minutes or until the inside reaches an internal temperature of 165F.
- Serve grilled chicken with peach caprese salad and cooked brown rice!
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your BLT roasted garlic fettuccine in action. Byyyeeee!
xx ab
p.s. more chicken recipes here!