Raspberry Chicken with Grilled Peaches
4 Servings (4 chicken breasts, 8 cups salad)
1/2 cup slivered almonds
3 tablespoons sugar
1 tablespoon unsalted butter
Salt to taste
1/4 cup red wine vinegar
1 1/4 cups fresh raspberries, divided
2 tablespoons honey, divided
2 tablespoons chopped fresh tarragon
1 tablespoon minced shallots
1/4 cup olive oil
4 boneless, skinless chicken breast halves (6 oz. each)
1 tablespoon olive oil
2 peaches, halved, pitted
8 cups baby herb salad mix (4 ounces)
Preheat grill to medium high.
Toast almonds in a nonstick skillet over medium heat until golden. Add sugar, butter, and salt; stir until sugar dissolves and coats the almonds. Transfer to a plate to cool.
Whisk together vinegar, 1/4 cup raspberries, 1 tablespoon honey, tarragon, and shallots in a bowl. Drizzle in 1/4 cup oil, whisking constantly. Set aside 1/2 cup vinaigrette for chicken marinade; reserve remaining vinaigrette for tossing with salad.
Pound chicken breasts in a large resealable plastic bag to 1/2-inch thick; marinate chicken in 1/2 cup reserved marinade for 15 minutes.
Combine 1 tablespoon honey and 1 tablespoon oil; brush onto peaches. Season chicken with salt and pepper; grill, covered, until cooked through, 4 minutes per side. Grill peaches until lightly marked about 3 minutes per side. Toss salad greens with remaining vinaigrette; serve with chicken and peaches, glazed almonds and remaining raspberries.
Grilled Brie Croutons
4 slices French bread, 1-inch thick
Salt to taste
4 slices Brie (4 ounces)
Preheat grill to medium-high.
Brush both sides of bread with oil and season with salt. Grill bread, uncovered, until toasted, 1-2 minutes. Flip bread over and divide cheese among slices. Continue grilling, uncovered, until cheese melts, 2-3 minutes.
Adapted from Cuisine at Home Grilling