Grilled Chicken, Peach & Onion Salad


by Gloria Kobrin, author of Kosher Cookbook - iPhone & iPad Touch Application

Even stovetop grilling brings out the sweetness of your ingredients. The combination of peaches, onions, and chicken arranged over a mixed salad makes a wonderful light summer dinner.


8 chicken cutlets
1 cup mustard vinaigrette
2 large onions
6 ripe peaches
1 large head Romaine lettuce − washed and torn into bite size pieces
1 large radicchio −  washed and torn into bite size pieces
1 seedless English cucumber
1 large red/yellow/orange pepper (not green)
1 large beefsteak tomato/1 box pear tomatoes
One 15 ounce can kernel corn – drained
1 small bunch Italian parsley-washed, stemmed and coarsely chopped
Olive oil
Balsamic vinegar
Salt & freshly ground black pepper

Optional: Avocado, endive, pitted olives, shredded carrots, diced zucchini are all wonderful additions to the salad. Vegetarians can just replace the chicken with pareve chicken strips but still enjoy the grilled peaches and onions.

Grill pan
Small baking dish
Small mixing bowl
Large serving platter


Remove “fingers” from the cutlets and pull out the white sinews that run through them. Trim any membrane or fat that is on the cutlets. Rinse chicken and mix with vinaigrette in small mixing bowl. Refrigerate until needed.

Peel onion, remove core and slice into 1/4 inch slices. Set aside.

Cut peaches in half. Remove pits and peel peaches. (You won’t have to soak peaches in hot water before peeling if the peaches are ripe.) Set aside.

Place grill pan over high heat. Grill peaches a few minutes on each side or until dark grill marks appear. Set aside. Do not clean pan. Scatter sliced onions on grill pan. Sprinkle with one teaspoon olive oil and grill until slices are charred and soft. Turn them over several times (picking up any peach juices on the pan) so they grill on both sides. Set aside.

Arrange chicken fingers on grill pan and grill about 4 minutes on each side until they are fully cooked. Set aside.

Preheat oven: 350 F.

Brush pan with a little olive oil. Arrange chicken cutlets on grill pan vertically so you will see the horizontal marks from the grill when they are done. Depending on the size of your grill, you may have to grill two at a time. The more chicken on the grill, the slower it will cook. Grill cutlets about 8−10 minutes on each side. If the cutlets are thick they will not be fully cooked.  Place cutlets in preheated oven for an additional 10−15 minutes to finish cooking. Add cooked fingers to baking dish and cover with foil until ready to serve.

Prepare salad in advance or while chicken is cooking. Place torn romaine, radicchio and drained corn into salad bowl. Rinse cucumber and cut off ends. Slice cucumber lengthwise and then slice each half again. Cut slices into 1/4 inch pieces and add to salad. Rinse, seed, and dice pepper and add to salad. Rinse and core tomato (or rinse pear tomatoes). Slice into wedges and add to salad. Toss salad and arrange on large serving platter.

Slice each cutlet on the bias into thirds.  Place chicken pieces on top of the salad maintaining the shape of the cutlet but leaving some space in between the slices. Slice peach halves into three or four pieces and place them in between the chicken slices. Scatter the onions around the chicken and peaches. Sprinkle with chopped parsley. Serve with oil and vinegar, salt and pepper on the side so each person can dress their own salad.  Personally, I enjoy this dish with just a splash of balsamic vinegar to bring up the flavors of the chicken, onion and peach juices.


Yield:  Serves 8

Recipes, Poultry, Chicken, Grilled, Kosher

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