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Grilled Chicken Spinach Salad With Habanero-Peach Vinaigrette

This sweet and spicy main-dish salad combines the the spark of habanero pepper with fragrant canned peaches, which are packed with vitamin A and C.

Recipe by Canned Food Alliance
dinner, lunch, salad, 4th of july, memorial day


Dressing Ingredients
  • 1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved)
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped cilantro
  • 2 tablespoons raspberry vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground habanero pepper
Salad Ingredients
  • 3 boneless, skinless chicken breast halves, about 6 ounces each
  • 1/2 small red onion, thinly sliced
  • 2 bags (about 9 ounces each) cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 3 ounces crumbled blue cheese or chevre (optional)*


  1. To make the dressing, purée all of the dressing ingredients, including reserved juice, in a blender or food processor until smooth.
  2. Place the chicken in a plastic zipper bag.
  3. Add half the dressing (3/4 cup), seal the bag and refrigerate for at least 2 hours, and no more than 8 hours.
  4. Preheat a grill for direct grilling, medium heat.
  5. Soak the onion in ice water for at least 10 minutes; drain.
  6. Grill the chicken until browned on both sides, firm to the touch and an instant-read thermometer inserted into the side of the thickest piece of chicken registers 170°F.
  7. Discard any remaining marinade.
  8. Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing.
  9. Slice the grilled chicken and arrange on top of the salad.