Name: Grilled Barbecue Chicken and Peach Salad
Total time: 1 h
Ingredients: 6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed; 1 teaspoon smoked paprika; 1 teaspoon table salt, divided; ¾ teaspoon pepper, divided; 6 tablespoons barbecue sauce, divided; 2 peaches, halved and pitted; ¼ cup extra-virgin olive oil; 2 tablespoons cider vinegar; 10 ounces (10 cups) mesclun and baby spinach mix; 4 ounces goat cheese, crumbled (1 cup); ½ red onion, sliced thin and rinsed

Why This Recipe Works

Sweet and tangy barbecue sauce added a rich, smoky flavor to the salad dressing, complementing the grilled chicken and peaches.

Before You Begin

Our favorite supermarket barbecue sauce is Bull’s-Eye Original BBQ Sauce. Look for mesclun mix that includes baby spinach; if you can’t find any, combine a 5-ounce container of mesclun with a 5-ounce container of baby spinach. Top the salad with chopped smoked almonds for extra crunch.

Instructions

Pat chicken dry with paper towels and sprinkle with paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Grill over hot fire (covered if using gas) until chicken is browned all over and registers 175 degrees, 12 to 16 minutes. Brush chicken all over with ¼ cup barbecue sauce and grill until sauce is sticky and charred, 1 to 2 minutes, flipping halfway through grilling. Transfer to cutting board and tent with foil.

Grill peaches cut sides down over hot fire until lightly caramelized, 2 to 4 minutes. Transfer to cutting board.

Slice chicken ½ inch thick and cut peaches into ¾-inch pieces. Whisk oil, vinegar, and remaining ¼ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons barbecue sauce together in large bowl. Add mesclun, goat cheese, onion, and peaches and toss to combine. Top salad with chicken. Serve.