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Grilled Chicken with Peaches & Iceberg Lettuce

From Our Kitchen


2 whole boneless, skinless chicken breasts, split
1 bottle pomegranate vinaigrette
2 ripe peaches, sliced
2 heads iceberg 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.