Summer temperatures in our home often become synonymous with summer salads. We do them more and more often because our appetite is somehow weaker, and light meals become our focus.
And while most people see salad as a really boring meal, I often try to enrich it with some additions and combinations, and this is one of the last ones I made and for which I really put effort, and the twist is created in peaches and honey.
Of course, this is one of those meals that you can take away or add as you wish, because there really is no mistake. Salads are really subject to everything, and let them be the way they suit you.Â
Ingredients:
- 1/4 cup balsamic vinegar
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 2 teaspoons of mustard
- 2 teaspoons of honeyÂ
- 1/4 teaspoon of salt
- 3 chopped chicken breast fillets
- 5 peaches
- 1/4 cup chopped spring onion
- 1/2 cup chopped parsley
- 1/3 cup of chopped goat cheese
- 200 g salad mix (greens, radicchio, arugula, tomatoes…)
- a handful of coarsely chopped walnuts
Preparation:
Mix aceto balsamico, olive oil, lemon juice, mustard, honey and salt. Mix well and divide into two parts. Use one part as a marinade for the chicken and let it stand for 15 to 30 minutes.
Heat up the grill pan. Clean the peaches, cut them into cubes and coat them with marinade. Thread the peaches and chicken alternately onto the skewers.
Bake for about a couple of minutes on each side. Remove the peaches and chicken from the sticks and place in a bowl, add the remaining ingredients and the marinade. Mix well, sprinkle with walnuts and serve immediately.
