Hey there! How was your weekend? They had been calling for rain all weekend here but we lucked out and had mild temps, no rain and even a bit of sunshine. We took advantage of the nice weather and did quite a bit outside including a trip the farmers market, a Sunday bike ride, and dinner al fresco at The Daily. Oh, and we also went to see Boyhood. If you’re contemplating going to see it, do It! Although it wasn’t the most uplifting film (I cried), it brought to life an authentic story of growing up and parenthood. Plus, it was really cool to see all the actors age over the 12 year time period.
For some reason — probably the mild weather we had this weekend — I keep thinking about the fact that summer is almost over. I know we have a few more weeks left, but I’m still starting to feel a little sad for it to end. Fall is one of my favorite seasons but I’m so not ready for the cool weather just yet.
The recipe I’m sharing today is basically me trying to soak up some of my summertime favorites — grilling, peaches and tomatoes — before they’re long gone.
If you’ve been reading EBF for a while you’ll know that I only just recently started eating chicken again. I still wasn’t a big fan of it until I started buying the Health Starts Here seasoned chicken skewers from Whole Foods and realized that the Thai Curry version was delicious. It was the best tasting chicken I’d ever had before and I quickly became hooked on the skewers.
After a little research, I figured out how to make my own Thai curry spice blend that was similar to the Whole Foods version and it’s now my absolute favorite way to eat chicken. I have a big batch of the spice blend in the pantry and I make this chicken at least once a week. I love that the chicken is super flavorful without having to add any oil or sugar!
I well say that the spice rub is a little on the spicy side from the crushed red pepper. I love it this way, but if you’re not a big fan of spicy foods you may want to use less crushed red pepper than the recipe calls for to tone it down or simply leave it out.
This week I decided to make a summer salad with the Thai curry grilled chicken using ripe, juicy yellow tomatoes straight from the garden and a new-to-me peach variety that I found at Whole Foods — donut peaches.
Donut peaches are sometimes called saturn peaches — they’re like regular peaches, just smaller and flattened out a bit. They have less fuzz, the pit seems to be smaller and they’re sweeter! If you haven’t tried one yet, I highly recommend them — they’re now my go-to.
So, this salad…
It is one of the best salads I’ve made all summer, in my opinion. Although it’s a relatively simple concept, the flavors work so well together. The sweetness from the peach and the balsamic dressing pairs perfectly with the spice of the curry chicken while the feta adds a hint of saltiness. Ripe tomatoes are never a bad addition to summer salads and I love the crunch and color that the carrots add.
We had this salad for lunch (and loved it!) but it could easily be served as a light dinner as well. I’d probably pair it with additional veggies or a whole grain to make it a bit more filling if I were serving it for dinner.
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