Grilled Peach and Lilydale Chicken Tenderloin Salad
Prep:  30 minutes
Cook:  8 minutes
Serves:  4
Average: 5 (2 votes)
Difficulty:
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Saved:
40
Recipe by: Lilydale
Summer salad recipes are made quick and easy with Lilydale chicken tenderloins. This grilled peach and Lilydale chicken tenderloin salad is the best of the summer salads recipes.
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Grilled Peach and Lilydale Chicken Tenderloin Salad
Ingredients:
Chicken Tenderloin Salad
Dressing
Method:
Chicken Tenderloin Salad
  1. In a small bowl combine the olive oil, 1 tablespoon of the tarragon and half of the crushed pink peppercorns to prepare the seasoning.
  2. Brush this oil seasoning over the tenderloins and peach cheeks
  3. Grill the peach cheeks over medium heat for 1-2 minutes on each side, remove and set aside.
  4. Grill the tenderloins for 2-3 minutes on each side or until cooked through, remove from grill and loosely cover with foil to rest
  5. Arrange the cos lettuce, radicchio, peach chicken tenderloins and goats cheese on a serving platter. Drizzle with dressing just before serving
Dressing
  1. Combine the extra virgin olive oil, mustard, and remaining tarragon and pink peppercorns in a jar. Shake well to combine
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