Grilled Chicken with Peaches & Boston Lettuce

Serves 4-6


  • 2 whole boneless, skinless chicken breasts split
  • 1 bottle pomegranate vinaigrette (Appalachian Naturals)
  • 2 ripe peaches, sliced
  • 2 heads Boston lettuce, washed and chopped
  • 2 Tbsp. basil, thinly sliced
  • 2 Tbsp. shallots, diced
  • Salt and pepper

Lightly coat chicken with some of the vinaigrette. Let sit at least 2 hours (or overnight). Preheat grill. In a bowl, mix together lettuce, peaches, basil, shallots, a pinch of salt and pepper, and enough vinaigrette to lightly coat. Divide onto plates. Grill chicken. Slice and arrange atop salad.