This sliced Collard Green Salad with Vidalia Onion Peach Glazed Chicken is packed with fresh flavors. It’s so good, in fact, I am proposing that Georgia make this salad its new State Salad.
Is there no such thing? Nonsense. There is now!
Thank God I’m here.
This salad has a base of thinly sliced collard greens tossed with a light, balsamic lemon vinaigrette. The greens marinate in the dressing, which softens them up a little bit and takes away some of their raw bite. I then topped them with an absolutely divine spicy peach and Vidalia onion glazed chicken.
Dried cherries offer a little bit of tarty-sweetness and some almonds add crunch. The final touch is a sprinkle of thinly sliced basil, because basil pulls it all together. You are going to love the flavor melody going on in this salad!
It pulls you in and keeps your taste buds dancing bite after bite!
I am sure you are shocked that this salad, unlike my last several salads, does not have Rosemary Grilled Chicken. Do you remember when I told you I have several fool-proof ways of making moist, tender chicken breasts? You probably don’t because everything recently has used the same grill pan chicken. Because it’s awesome.
But trust me when I tell you that this method is just as easy and just as foolproof. It just has one extra step. No biggie.
I am obsessed with the spicy, sweetness of this glaze! The combination of Vidalia onions, peaches and Thai roasted red chili paste is proof that delicious dishes don’t have to be complicated or have a million ingredients. Simple. Tasty. Dinner tonight.
Why the Sear–Bake method works:
- Rinsing and patting dry the chicken breasts ensures a quality sear.
- Pre-salting the chicken helps break it down to make it tenderer. You know what they say…Salt early and often. I just salt early…
- Searing the chicken in a pan that was pre-heated over medium-high heat creates a “skin” that locks in the juices without burning it. There will be no burned chicken on my watch.
- Coating the chicken with a sauce or glaze further seals in the juices and adds moisture to the easily dried out breast-meat. I have tried this method with no sauce, and it produces decent chicken but not as moist and meltingly tender as I like.
- Lastly, chicken needs to rest 10 minutes prior to cutting so that the juices can redistribute and reabsorb into the meat. If you cut it prematurely, you will have tragically dry chicken every single time. Nobody wants that.
You are going to love this flavorful, healthy dinner salad!!!