Categories: Salad

Ingredients

• 3 peaches, halved and pitted
• 1 bunch scallions, trimmed of roots and tough tops
• Natural olive oil cooking spray
• Salt and pepper
• 1 lemon, halved
• 2 heads little gem lettuce, coarsely chopped
• 1 rotisserie chicken, meat shredded into bite-size pieces, skin and bones discarded
• 1 tub bocconcini, halved
• 1 pt. rainbow or cherry tomatoes, halved
• 1 cup fresh basil leave, torn or thinly sliced
• 1/2 tsp crushed red pepper
• About 3 tbsp. balsamic drizzle or aged balsamic vinegar
• About 1/4 cup olive oil, for drizzling
• 1/3 cup fresh mint leaves, chopped

Directions

1. Heat a grill over medium to medium-high.

2. Spray the peaches and scallions with cooking spray, season with salt and pepper and grill, turning once, until charred in spots, 5-6 minutes. Let cool; roughly chop the scallions. Place the lemon, cut side down, on the grill and cook until charred, about 2 minutes. Squeeze the lemon juice over the peaches.

3. Cover a large platter with the lettuce; top with the scallions, chicken, peaches, mozzarella, tomatoes, basil, crushed red pepper, balsamic drizzle, olive oil and mint.

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