Tuscan Chicken & Peach Salad

Tuscan Chicken & Peach Salad
Ring in the season with this heavenly herbaceous dinner, made with our Tuscan Herb Olive Oil and Ripe Peach Balsamic. Fresh, sweet, savory, and everything in between; grab the produce from your local farmers market; watermelon, tomatoes, cucumbers, radishes, and corn are all in season! With minimal cooking required, this dish is so easy to make… Not to mention, your friends and family will love you for it!  Recipe by: Taylor MacDougall

Products used: French Garden Sea Salt, Peach Balsamic Vinegar, Tuscan Herb Olive Oil

Ingredients

6 Chicken Breasts
½ cup SOOC Tuscan Herb Olive Oil
6 Tbsp SOOC Peach Balsamic
2 tsp Dijon Mustard
½ tsp SOOC French Garden Sea Salt
¼ tsp Red Pepper Flakes
½ tsp cracked Black Pepper, plus extra to taste
2 ears of Corn
3 large Heirloom Tomatoes, sliced
8 oz Cherry Tomatoes (multicolor), halved
3 mini Cucumbers, sliced
2 cups cubed Watermelon chunks
6 Radishes, sliced thin
8 oz fresh Burrata
¼ cup torn Basil leaves
¼ cup torn Mint leaves
¼ cup torn Tarragon leaves

Directions

First, make the dressing/marinade. Whisk together the Tuscan Herb Olive Oil, Peach Balsamic, dijon mustard, French Garden Sea Salt, red pepper flakes, and ½ tsp cracked black pepper. Place the chicken breasts into a large ziploc bag and pour half the marinade over the chicken. Cover and save the other half of the marinade for later and let the chicken marinate in the refrigerator for at least 30 minutes. You can leave it overnight as well.

In a large bowl, make the vegetable and watermelon salad by combining the cherry tomatoes, cucumbers, watermelon chunks, and radishes. Carefully toss together with the remainder of the dressing. On a large serving plate arrange the sliced heirloom tomatoes. Set aside while making the corn and chicken.

Preheat the grill to medium-high heat. Remove the raw chicken from the marinade and toss on the grill along with the shucked ears of corn. Grill the chicken 6-7 minutes per side or until it reaches an internal temperature of 165℉. Occasionally rotate the corn, and remove once it is slightly charred on all sides. Remove from grill.

Carefully cut the corn off the cob and add the kernels to the vegetable and watermelon salad. Scoop the salad on top of the heirloom tomatoes on the serving plate. Gently wedge the grilled chicken into the salad. Tear apart the balls of burrata and arrange them on top of the dish. Top with the torn basil, mint, tarragon leaves, and cracked black pepper to taste. Enjoy!