Texas Hill Country peaches are some of the juiciest, peachiest peaches around! Perfect for the summer, peaches are excellent on the grill and pair perfectly with our organic, pasture raised chicken.
- 4-5 ripe peaches
- organic chicken
- cherry tomatoes
- burrata (made from mozzarella and cream)
- white balsamic vinegar
- olive oil
- sea salt and fresh pepper
- 1 tsp of dijon mustard
First, we’ll make a peach glaze to set aside for the grilled chicken. Slice one peach in half and take off the skin. Place in blender. Add a dash of white balsamic vinegar, olive oil, sea salt and freshly crushed pepper. Blend until smooth. Set aside.
Next we’ll blanche the peaches so that we can remove the skin easily and so that we can preserve the meaty part of the peach. First, take your pairing knife and cut an “X” shape on the bottom of the peach. Prepare a pot full of boiling water and a large bowl filled with ice water. Drop the peaches gently into the boiling water for 20-40 seconds. We cut the X’s on bottom of the peach so that we can tell when to remove them from the boiling water. Once the edges begin to lift at the X edges, you’ll know it’s time to remove them from the boiling pot and into the ice water.
Now that your peaches have gone through a hot-cold bath (think of it like a day spa, but for peaches!), gently peel away the skin and slice your peaches in half so that they’re ready to place on the grill.
But not before the chicken! Season your chicken to taste (salt, pepper, a drizzle of olive oil) and add it to the grill. Add the peaches just after the first flip. Just before your chicken has finished cooking, add a generous layer of the peach glaze to it. We don’t want to add it too soon, as we the sugar will caramelize too quickly. Once your chicken is done, remove and set aside.
Your salad is almost complete – the next step is probably the easiest! We need a vinaigrette that will compliment the sweetness of the peach glaze, so combine olive oil, white balsamic vinegar, dijon mustard, salt and pepper and mix well. Add your chopped cherry tomatoes to the mixture and let sit for a couple of minutes. Pour over your salad greens and toss. We don’t want to add the dressing after we add our toppings, so make sure you dress the salad before you add the chicken.
Add your dressed greens to the plate and top with slices of chicken, grilled peaches, the soaked-in-vinaigrette-cherry tomatoes, and top with a heaping spoonful of creamy burrata cheese. Bon appétit, ya’ll!