The recipe I’m sharing today is basically me trying to soak up some of my summertime favorites — grilling, peaches and tomatoes — before they’re long gone.
If you’ve been reading EBF for a while you’ll know that I only just recently started eating chicken again. I still wasn’t a big fan of it until I started buying the Health Starts Here seasoned chicken skewers from Whole Foods and realized that the Thai Curry version was delicious. It was the best tasting chicken I’d ever had before and I quickly became hooked on the skewers.
After a little research, I figured out how to make my own Thai curry spice blend that was similar to the Whole Foods version and it’s now my absolute favorite way to eat chicken. I have a big batch of the spice blend in the pantry and I make this chicken at least once a week. I love that the chicken is super flavorful without having to add any oil or sugar!
I well say that the spice rub is a little on the spicy side from the crushed red pepper. I love it this way, but if you’re not a big fan of spicy foods you may want to use less crushed red pepper than the recipe calls for to tone it down or simply leave it out.
This week I decided to make a summer salad with the Thai curry grilled chicken using ripe, juicy yellow tomatoes straight from the garden and a new-to-me peach variety that I found at Whole Foods — donut peaches.
Donut peaches are sometimes called saturn peaches — they’re like regular peaches, just smaller and flattened out a bit. They have less fuzz, the pit seems to be smaller and they’re sweeter! If you haven’t tried one yet, I highly recommend them — they’re now my go-to.
So, this salad…
It is one of the best salads I’ve made all summer, in my opinion. Although it’s a relatively simple concept, the flavors work so well together. The sweetness from the peach and the balsamic dressing pairs perfectly with the spice of the curry chicken while the feta adds a hint of saltiness. Ripe tomatoes are never a bad addition to summer salads and I love the crunch and color that the carrots add.
We had this salad for lunch (and loved it!) but it could easily be served as a light dinner as well. I’d probably pair it with additional veggies or a whole grain to make it a bit more filling if I were serving it for dinner.
- 4 boneless skinless chicken breasts (3-4 oz each)
- 5-6 oz bag of baby spinach
- 2 donut peaches, sliced
- 2 large yellow tomatoes, chopped
- 1 carrot, shredded
- 4 teaspoons feta cheese crumbles
For the Thai curry spice rub
- 2 1/2 Tablespoons curry powder
- 1/2 Tablespoon onion powder
- 2-3 teaspoons crushed red pepper flakes
- 11/2 teaspoons sea salt
- 1 teaspoon dried parsley
For the balsamic dressing
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 2 teaspoons dijon mustard
- 2 Tablespoons orange juice
- salt and pepper, to taste
- Combine the curry powder, onion powder, crushed red pepper flakes, sea salt and parsley in a small bowl to create the rub. Use as much of the rub as needed to cover each chicken breast. You may have a bit of the spice rub left over — just store any remaining in an airtight container for later use.
- Place all ingredients for the dressing in a small jar or bowl. Shake or whisk until combined.
- Preheat an indoor or outdoor grill on medium heat. Lightly oil the grill grate, place chicken on the grill and cook for 5 to 6 minutes on each side, until juice runs clear.
- Divide your spinach, peach slices, tomatoes, and carrot shreds on to four plates. Top each with a portion of grilled chicken, drizzle with balsamic dressing and sprinkle with feta cheese.
- Serving Size: 1/4 of recipe
- Calories: 247
- Sugar: 7g
- Fat: 12g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 21g