Grilled Peach and Vidalia Onion Salad with Grilled Chicken Thighs
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Servings
4people
Servings
4people
Grilled Peach and Vidalia Onion Salad with Grilled Chicken Thighs
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4people
Servings
4people
Ingredients
Servings: people
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Instructions
Grilled Peach and Vidalia Onion Salad
  1. Brush onions and peaches with FB Extra Virgin Olive Oil and sprinkle with salt and pepper.
  2. Grill onions over medium heat, turning often, until softened and browned, about 10 minutes. Separate onion into rings.
  3. Grill peaches until soft, about 2-3 minutes.
  4. In large bowl, combine grilled onion rings, grilled peaches, crumbled bacon, baby arugula and chopped chives.
  5. Add FB Apple Cider Vinaigrette to taste.
  6. Sprinkle with FB Sea Salt and serve immediately.
Grilled Chicken Thighs
  1. Let chicken rest at room temperature for 15 minutes.
  2. Rub chicken with olive oil and sprinkle with salt and pepper.
  3. Preheat grill to medium and cook chicken, turning every few minutes, for 12-15 minutes, until internal temperature reaches 165°F.
  4. Let meat rest for 5 minutes, then serve.
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