Grilled Curried Chicken Breast and Peach Salad

When the Husband and I were forced to move from our last apartment, we decided to make a big leap and move a whole one and a half blocks down, on the same street.  We are nothing if not adventurous.

Surprisingly, even this small change of scenery meant we noticed things we had never registered before.  For example, the Indian/Pakistani takeout place in the basement next door.  It even had an amazing name, involving the word “sacrificial.”  Um, OK.  Because the first thing either one of us suggests when we get home from a trip is Indian food, we’re in.

Sadly, Sacrificial didn’t live up to our (mental) hype.  So when we don’t want to walk the whole five blocks to our normal Indian place (hey, DC is HOT in the summer!), we have to make our own.  Fortunately, this dish is so easy no one feels like they’ve sacrificed anything.  Recipe adapted from Real Simple.

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Grilled Curried Chicken Breast and Peach Salad

  • about 1 cup plain Greek yogurt
  • 2 tablespoons curry powder
  • 1/2 teaspoon hot sauce
  • 1-2 garlic cloves, minced
  • 1 pound chicken breasts, rinsed and patted dry
  • 2-3 peaches, sliced
  • 2-3 scallions, chopped
  • olive oil
  • salt, pepper
  • arugula
  • avocado
  1. In a small bowl, mix the yogurt, curry powder, hot sauce and garlic.  Set a little bit aside, for use as your sauce later.  Stick the rest of the mixture in a ziplock bag, put your chicken breasts in there, and make sure they’re coated thoroughly.  Go off on your merry/to work ways, and let marinate for about 8 hours.
  2. Heat a grill or grill pan to medium & coat with a little cooking spray.  Toss the sliced peaches with a little salt, pepper and olive oil; grill those about 3-4 minutes.  For the last minute or two, add your scallions.  Set aside and keep warm (I wrapped mine in aluminum).
  3. Remove the chicken from its marinade and add to to the grill, cooking about 4-5 minutes per side, or until done.
  4. Assemble your salad: arugula, avocado, chicken, peaches, & scallions.  Top with a little bit of reserved sauce.

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The Verdict:

I like to make a grilled peach, chicken and goat cheese salad that’s become a staple around here on those summer nights that we realize that we’ve eaten mostly ice cream, chocolate covered pretzels, and/or cheeseburgers.  This is a nice little update that delivers those same healthy-reset vibes, so you can get back to eating ice cream, chocolate covered pretzels, and/or cheeseburgers.

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Grilled Asian-Inspired Chicken & Peach Salad

This weekend was that rare weekend when we had very little we needed to do.  We listened to jazz in the sculpture garden.  We ate ramen.  We drank one too many vodka sodas and danced our faces off.  We ate Italian and maybe drank too much wine.  We went to the movies – I even got to pick, since it’s my birthday week . Crushed it.

Sort of like this salad.  And the Barden Bellas.

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for the marinade

  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sambal oelek or other chili paste
  • about 1/2 cup soy
  • 1 teaspoon honey
  • a few cracks black pepper
  • 5 cloves garlic, minced
  • 1 pound chicken breasts

for the salad

  • arugula
  • 3-4 peaches, sliced
  • 1 avocado, diced
  • 1 big handful cherry tomatoes
  • about 6-8 green onions, sliced
  • 2 oz goat cheese, crumbled

for the dressing

  • a few quick zests of ginger
  • 1/2 teaspoon chili pasta
  • 1/2 teaspoon honey
  • 1/3 cup soy
  • 1/4 cup olive oil
  • a few cracks of black pepper
  1. Whisk together your marinade.  Place chicken in large ziplock bag and pour the marinade over it; make sure the chicken really bathes it all in.  Place in the fridge and let it rest for about 2-3 hours – any longer and the soy sauce will start to really toughen up the meat.
  2. Heat two large grill pans (jealous of those of you with REAL grills); coat with nonstick spray.  Cook the chicken 3-4 minutes on each side over medium heat.  In a separate pan, toss together the peaches & tomatoes and grill those about 3-5 minutes total; add the green onions at the end, so they don’t overcook.
  3. Add all salad ingredients together – arugula, avocado, chicken, & grilled fruit.  Whisk together a little dressing using (most of) the same ingredients as the marinade and toss the whole salad with the goat cheese.

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The Verdict:

There’s going to be a tussle tomorrow for who gets to bring the leftovers for lunch.