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Featured Recipe

Grilled Chicken Salad with Peach Raspberry Vinaigrette

Charred greens give this light and fruity chicken salad a robust flavour. It will get the conversation started at the next girl’s night.

  • Serves: 4 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
Grilled Chicken Salad with Peach Raspberry

Ingredients:

Peach Raspberry Vinaigrette

  • 1/3 cup Girl’s Night Out Peach Raspberry Rumba Wine
  • 1/4 cup extra virgin olive oil 
  • 1/4 cup balsamic vinegar
  • 1 tbsp minced shallot 
  • 1 tbsp grainy mustard
  • 1 tbsp honey 
  • 1 tsp salt 
  • 1/2 tsp freshly ground pepper

Salad

  • 4 boneless and skinless chicken breasts (about 1 1/2 lb)
  • 1 head radicchio, quartered
  • 3 romaine hearts, halved
  • 2 peaches, pitted and quartered
  • 1/2 cup fresh raspberries 

Directions

  1. Peach Raspberry Vinaigrette: Whisk wine with olive oil, vinegar, shallot, mustard, honey, salt and pepper until combined. Use as a basting sauce for grilling; reserve remaining 1/2 cup for tossing with salad. Slice chicken and chop greens and peaches into large bite-sized pieces.
  2. Salad: Preheat grill to medium-high; grease grate well. Brush remaining vinaigrette on chicken, radicchio quarters, romaine halves and peach halves. Grill chicken for 4 to 6 minutes per side or until grilled-marked and cooked through. Grill peaches for 2 to 3 minutes per side or until grill-marked and tender. Grill radicchio and romaine for 1 minute per side or until grill-marked and lightly charred. 
  3. Slice chicken and chop greens and peaches into large bite-sized pieces.
  4. Toss greens and peaches with 1/3 cup of vinaigrette. Top with chicken and fresh raspberries. Drizzle remaining vinaigrette. 
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