jsnow
- 70
Click For Summary
Discussion Overview
This thread centers around a recipe for Grilled Georgia Peach and Chicken Salad, with participants sharing the recipe details and expressing their enthusiasm for making the dish.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as Jessica, expresses a desire for the recipe and mentions ordering the book it comes from.
- Another participant, Deb, provides a detailed recipe for the salad, including ingredients and preparation steps.
- One participant thanks Deb for sharing the recipe.
- Another participant shares excitement about making the salad and notes they have most of the ingredients except for watercress.
- Deb responds positively to the participants' enthusiasm and wishes them enjoyment in making the dish.
Areas of Agreement / Disagreement
Participants generally express excitement about the recipe and agree on its appeal, with no clear disagreement noted.
Contextual Notes
Participants are sharing personal experiences and preferences related to the recipe, with some indicating their readiness to prepare the dish.
Who May Find This Useful
Consultants and community members interested in new salad recipes or those looking for cooking inspiration may find this discussion relevant.
zmom58
- 397
Grilled Georgia Peach & Chicken Salad
Dressing:
1/3 c. plain yogurt
1 T. fresh lime juice
1 T. peach preserves
1 T. snipped fresh mint leaves
1/8 tsp. salt
Chcken and Salad
1 tsp. vegetable oil
1 garlic clove, pressed
4 bnls skinless chicken breast halves (4-6 oz. each)
2 large peaches, pitted and cut into 3/4 in. wedges
1 c. lightly packed watercress leaves
1/4 c. toasted chopped pecans
salt and coarsely ground black pepper
1. For dressing, whisk ingredients in Small batter bowl until well blended. Cover; refrigerate until ready to use.
2. Prepare grill for direct cooking over medium coals. Meanwhile, for chicken, combine oil and garlic in Prep Bowl; brush over chicken. Season with salt and pepper.
3. If desired, prepare Grilled Cornbread Wedges and set aside. For salad, place peach wedges on lightly greased grid of grill. Grill, covered, 2-3 minutes, carefully turning once using BBQ turner when grill marks appear. Remove peaches from grill. Place chicken on grid of grill. Grill, covered, 12-15min. or until chicken is no longer pink in center, turning occasionally. Remove chicken from grill; cut into 1/2 inch cubes. Place chicken and peaches in Stainless 4 qt. mixing bowl; add dressing and mix gently. Cover; refrigerate about 2 hours or until chilled.
4. To serve, add watercress to chicken mixture; toss gently. Place on serving plate. Sprinkle with pecans. Serve with Cornbread wedges, if desired.
For Grilled Cornbread Wedges:
cut purchased cornbread into wedges; split in half horizontally. Place cornbread on lightly greased grid of grill. Grill, uncovered, 30-60 seconds or until grill marks appear.
Hope this helps and there aren't too many typos.
Deb
Dressing:
1/3 c. plain yogurt
1 T. fresh lime juice
1 T. peach preserves
1 T. snipped fresh mint leaves
1/8 tsp. salt
Chcken and Salad
1 tsp. vegetable oil
1 garlic clove, pressed
4 bnls skinless chicken breast halves (4-6 oz. each)
2 large peaches, pitted and cut into 3/4 in. wedges
1 c. lightly packed watercress leaves
1/4 c. toasted chopped pecans
salt and coarsely ground black pepper
1. For dressing, whisk ingredients in Small batter bowl until well blended. Cover; refrigerate until ready to use.
2. Prepare grill for direct cooking over medium coals. Meanwhile, for chicken, combine oil and garlic in Prep Bowl; brush over chicken. Season with salt and pepper.
3. If desired, prepare Grilled Cornbread Wedges and set aside. For salad, place peach wedges on lightly greased grid of grill. Grill, covered, 2-3 minutes, carefully turning once using BBQ turner when grill marks appear. Remove peaches from grill. Place chicken on grid of grill. Grill, covered, 12-15min. or until chicken is no longer pink in center, turning occasionally. Remove chicken from grill; cut into 1/2 inch cubes. Place chicken and peaches in Stainless 4 qt. mixing bowl; add dressing and mix gently. Cover; refrigerate about 2 hours or until chilled.
4. To serve, add watercress to chicken mixture; toss gently. Place on serving plate. Sprinkle with pecans. Serve with Cornbread wedges, if desired.
For Grilled Cornbread Wedges:
cut purchased cornbread into wedges; split in half horizontally. Place cornbread on lightly greased grid of grill. Grill, uncovered, 30-60 seconds or until grill marks appear.
Hope this helps and there aren't too many typos.
Deb
jsnow
- 70
zmom58
- 397
Frequently Asked Questions
What ingredients are needed for the Grilled Georgia Peach and Chicken Salad?
The main ingredients for the Grilled Georgia Peach and Chicken Salad include fresh peaches, grilled chicken breast, mixed greens, red onion, feta cheese, and a vinaigrette dressing. You may also want to add nuts like pecans or walnuts for extra crunch.
How do I grill the peaches for the salad?
To grill the peaches, cut them in half and remove the pit. Brush the cut sides with a little olive oil and place them on a preheated grill. Grill for about 2-3 minutes on each side until they have nice grill marks and are slightly softened.
Can I prepare the salad in advance?
What dressing pairs well with this salad?
A light vinaigrette, such as a honey mustard or balsamic vinaigrette, pairs beautifully with the Grilled Georgia Peach and Chicken Salad. The sweetness of the dressing complements the peaches and balances the savory flavors of the chicken and feta cheese.
Is this salad suitable for meal prep?
Yes, this salad is great for meal prep! You can portion out the grilled chicken, peaches, and greens into individual containers. Just keep the dressing separate until you're ready to eat to prevent the salad from getting soggy.
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