Chicken, Spinach & Peach Grilled Salad

A few days ago, I was feening for something different. It was a late night after work and as usual, I by passed the fast food joint to go to the natural food market, picked up a bag of spinach, peaches, and chicken breast pre-sliced.  I really didn't know if my idea would fly or die but I wanted to do something unique that would combine fruit, veggies and lean meat. 

After I walked  home, I decided to flip through the internet for ideas but I really didn't like any or the ones that I found had too many ingredients and I like to keep things simple, so I just used what I had on stock at home. I took  half of a bag of spinach and washed it, then set it aside in a bowl. 

The rest of the ingredients I cooked on low heat. See the ingredients below. 

Chicken, Spinach and Peach Grilled Salad 

1/2 bag of organic spinach
10-12 cherry tomatoes
2 peaches
1 yellow pepper
1 orange pepper
1 tsp turmeric
1 tsp cayenne pepper
1 tablespoon of canola or olive oil
chicken breast strips or 1/2 of a 6 oz (3oz)

How to Prepare the grilled salad: 

On low heat place one tablespoon of olive oil or canola oil and toss chicken strips, chopped yellow and orange peppers, turmeric and cayenne spices until cooked. Cook on low for ten-fifteen minutes or until meat is fully cooked to your desired effort.   Take this mixture out and slice the peaches, then put them on low heat until they have begun to carmalize, then add to the bowl with the spinach & meat/veggies.  To carmalize your cherry tomatoes, cook on low for five minutes and toss less than 1 tsp of sugar to get them to the right temperature, then take them off quickly. 

How to assemble the salad: 

Over the spinach which was rinsed and sitting in the bowl, take the meat, veggies, and peaches -- arrange in a fashionable style and  then eat at your leisure. 

Variations:

You can add black beans or other legumes in the salad. I added black beans to the salad for lunch because I could not eat all of the salad when previously made.

Thanks for reading and please feel free to contact me with any questions or feedback if you made this recipe.

(c) 2012 by Pam Osbey