Grilled Chicken Salad with Georgia Peach Salsa


  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon seeded, finely minced jalapeno pepper
  • 1 pound boneless skinless chicken breast halves
  • 8 cups mixed fresh salad greens
  • 1/4 cup Cilantro Peach Vinaigrette
  • 1 and 1/3 cups Peach Salsa
  • 1/4 cup chopped Pearson pecans, toasted



To make marinade, combine lime juice, honey, soy sauce and jalapeno pepper. Place chicken in a shallow container or zip-top plastic bag and cover with marinade. Marinate at least two hours in the refrigerator. Remove chicken from marinade and discard marinade. Preheat grill and cook chicken until done, (about 5 minutes on each side over medium hot coals). Let chicken stand for 5 minutes, then cut into thin strips. Toss salad greens in vinaigrette and arrange on a large serving platter or on four individual serving plates. Top evenly with chicken, Peach Salsa and pecans.

makes 4 servings

From The Kitchen Of:
Georgia Peach Commission