My garden has been bursting with life all summer long. I have been making countless fresh French-inspired simple salads for our meals. It’s so rewarding to go out and clip different greens and garden-fresh veggies for creating a salad that’s effortless and tastes so good. Along with my flower clipping too, you can say I’m living my best life in my garden this season. Since I go out into the garden almost everyday to see what’s ready to harvest, I create different salads and meals dependent on what’s abundant and ready. We do have a few peach trees in the the orchard too, so I was inspired to create a sweet peach marinade for the chicken I planned to have with our salad that night.
This salad is not only delicious but so simple to make. A great meal to make for your dinner guests too! It includes a mix of garden-fresh greens, crisp sliced garden cucumber, fresh parsley, and “petit pois” from the garden. Now that peaches are in season, the addition of them in the salad adds a hint of colour and just the right amount of sweetness. Finish off with a good olive oil, balsamic reduction, a squeeze of fresh lemon juice, and goat cheese for a perfectly balanced salad.
Grilled meats are a great addition to make this salad a complete meal. I made this quick peach marinade the other day on a whim and it turned out so well. Just a few ingredients blended up complements the chicken perfectly.
The recipe is below, hope you enjoy it!
French Garden Salad with Peach Marinated Grilled Chicken
Prep Time: 10 minutes
Cooking time: 10-15 minutes
5-6 cups of fresh mixed greens and kale
1 cup fresh peas
1 cup cherry tomatoes
A handful of parsley
Soft goat cheese of choice
Good quality olive oil
Balsamic Vinaigrette or Reduction
2-3 Chicken Breasts
3 ripe peaches
⅓ cup olive oil
Juice of one lemon
1 tbs Salt
1 Garlic Clove
- 1. Place all the ingredients for the marinade into a high-powered blender.
- Blend on high until completely smooth, you can always add a splash more water if needed.
- Pour over the chicken breasts, marinate for a minimum of 4 hours or overnight.
2. (Preheat your bbq.)
Remove the chicken from the marinade and cook over medium high heat until fully cooked through (Internal temperature of 165 degrees). Remove from the grill and let rest on a plate for 5-10 minutes before cutting.
- 3. In a large bowl, place all your fresh greens.
Add in the sliced cucumber, peas, peaches, tomatoes, and parsley. (Or ensemble decoratively on each plate. )
Gently toss with a good lug of olive oil and a squeeze of fresh lemon juice. Season with sea salt.
- 4. Plate your salad and top with dollops of goat cheese. Add more sliced cucumber and drizzle over balsamic vinegar or a balsamic reduction. Serve with your delicious grilled chicken.