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POACHED PEACH & CHICKEN SALAD
¾ cup balsamic vinegar
2 sprigs fresh thyme
Kosher salt & ground black pepper
2 peaches (12 oz. total), halved & pitted
4½ teaspoons olive oil
4 cups baby greens
1 pound chicken breasts
1 teaspoon salt
1½ teaspoons paprika
1⁄8 teaspoon garlic powder
1⁄8 teaspoon onion powder
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons cumin
2 tsp. rosemary
salt & pepper
Prepare a medium gas or charcoal grill fire. (Note: If you don’t have a grill, you can cook the chicken in a sauté pan in its marinade.)
Combine vinegar and thyme in a 2-quart saucepan. Bring to a boil over medium heat.
Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to ¼ cup, about 6-9 minutes.
Cook peaches in the syrup for 2 minutes until soft. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.
Season chicken and grill or sauté in a pan until cooked.
In a medium bowl, toss the baby greens with the remaining 2½ tsp. oil and season to taste with salt and pepper. Arrange on a platter.
Top with the chicken and peaches. Drizzle with about 2 tbsp. of the reduced balsamic, adding more to taste. Season to taste with salt, pepper, and remaining juice from chicken and peaches.
Tip: Substitute chicken with 1/4 cup feta cheese for a dairy meal.
Recipe courtesy of THE NO-POTATO PASSOVER by Aviva Kanoff
(February 2013, Hardcover, $29.99)