2 boneless/skinless chicken breasts
1 Tbsp garlic clove, minced
1 Pinch salt & pepper
1/4 Cup Olive Oil
2 Peaches, halved and peeled
1/4 Red onion, sliced
3 Cups Mesculan Mix
1/2 Red Pepper
Corn, grilled and cut off the cob
4 baby bella mushrooms, sliced
2/3 Cup Olive oil
4 Tbsp Dijon Mustard
1/2 Cup Balsamic vinegar
1 Peach, peeled, cored
Marinate chicken prior to cooking in garlic, pepper, and oil or you can use a small amount of the dressing.
Combine oil, mustard, vinegar, and peach in food processor. Season with salt and pepper to taste.
Over medium heat, grill chicken about 5 minutes on ach side. Grill red pepper and corn. Brush peaches with dressing and grill about 2 minutes, brush the other side and grill an additional minute or two. Top mesclun mix with chicken, peaches, onion. Top with dressing
* the recipe for the dressing/marinade has been doubled as I like to have enough to marinade the chicken and it keeps well an is a versatile balsamic dressing.