With inspiration from the classic Spanish cold soup, this salad is packed with fresh flavor and toothsome textures. Of course, we’re bringing the muscle-building protein to the table courtesy of the always-reliable chicken breast, with some peaches for a hint of sweetness to boot.
Tip: When summer is in full swing, forget the supermarket. For superior flavor and nutritional value, source most of your salad ingredients, like tomatoes and greens, from a local farmers’ market. You’ll save some cash, too.
Ingredients
2 boneless, skinless chicken breasts (about 6 oz each)
Salt and black pepper
2 peaches, halved and pitted
2 tbsp extra-virgin olive oil
2 tbsp red-wine vinegar
¼ cup fresh basil
1 cucumber
2 cups arugula
1 cup grape tomatoes, halved
1 scallion, sliced
½ cup bocconcini (mozzarella pearls) or torn fresh mozzarella
¼ cup shelled pistachios
Directions
Heat grill to medium-high and grease grill grate. Season chicken with salt and pepper and grill until internal tempera- ture reaches 165°, about 6 minutes per side. Alternatively, cook chicken in a skillet on the stovetop over medium- high heat or in a 400° oven. When cool, thinly slice chicken.
Brush peaches with oil and place on grill, cut-side down. Heat until grill marks appear, about 2 minutes. When cool, slice peaches into wedges.
Whisk together oil, vinegar, 2 tbsp water, basil, and salt to taste.
Shave cucumber into long strips with a vegetable peeler, stopping at the seedy core.
Divide arugula, tomatoes, cucumber, peaches, chicken, scallion, and bocconcini between 2 serving plates or bowls. Drizzle on dressing and scatter on pistachios.
