Just Peachy Salad

What You’ll Need:

• 4 cups tightly-packed spinach

• 2 chicken breast

• 2 peaches

• 2 corn on the cob (husk on)

• 1 large shallot

• 1 1/2 tbsp goat cheese

Dressing:

• 1/4 cup tahini

• 1/4 cup balsamic vinegar

• 1/4 cup extra virgin olive oil

• 2 cloves garlic, minced

• salt

• pepper

• filtered water, to thin

The Method:

1. Preheat the oven to 375 degrees F and preheat the grill. Line a baking sheet with parchment paper.

2. Slice the peaches and shallot, crumble the goat cheese, and season the chicken breast with salt and pepper on both sides.

3. In a large bowl, place the spinach, goat cheese, sliced shallot and set aside.

4. Place a large pot of water on high heat. Once starting to bubble, add salt and juice from 1 lime (this helps breakdown the fiber in corn, making it easier for us to digest). Once boiling add the corn (husk on) and boil for ~10min.

5. Place a pan on medium-high heat. Once the pan is hot, add olive oil and sear the chicken breast, about 2 minutes each side.

6. Place the seared chicken on the parchment-lined baking sheet and place in the oven for about 15 minutes.

7. While the corn and chicken are cooking, spray the grill with coconut oil to ensure the peaches won’t stick and gently place the peaches on the grill.

8. Cook the peaches about 5 min each side.

9. Once the corn, peaches, and chicken are done, toss into the bowl with the rest of the salad ingredients.

10. In a small jar, mix all of the ingredients for the dressing.

11. Pour your desired amount of dressing over the salad, toss and enjoy!