You would never believe this, but I have a ton of peaches to use up again! Surprise!

Once again, I am on a mission to eat my peaches in meals rather than desserts. Don’t get me wrong, I like dessert. The problem is that I like it a little bit too much. I can’t be trusted with it.

Today’s lunch was a wonderful salad with baby spinach, peach slices, scallions, bleu cheese, and grilled chicken with a simple white balsamic viniagrette. Next time I will grill the peaches, but I was a bit time constrained because I went home and made this during my lunch break.

Ingredients:

• Salad
  • 3 cups baby spinach
  • 1 peach, peeled (do not peel if you are grilling the peaches) and sliced
  • 3 oz grilled chicken, sliced
  • 3 scallions, cut into bite-sized pieces
  • 1 oz bleu cheese
• Dressing
  • 2 tbsp white balsamic vinegar
  • 1 tsp olive oil
  • ground pepper to taste

Directions:

• If grilling peaches, slice peaches in half and remove the pit. Grill peaches over a medium-high heat for about 3 minutes on each side. Slice after grilling.
• Arrange salad contents in a bowl.
• In a seperate bowl, whisk dressing ingredients together with a fork.
• Drizzle dressing over salad.
• Enjoy!

Servings ~ 1
Calories ~ 317, Fat ~ 14 g, Carbohydrates ~ 21 g, Protein ~ 30 g