I’m an enormous fan of grilled naan. It’s scrumptious all by itself, however fill it with a flavorful salad and you’ve got your self an incredible meal! Greens, leftover roasted or rotisserie hen, delicate goat cheese and contemporary peach salsa all drizzled in a champagne French dressing and wrapped in heat naan contemporary off the grill…your loved ones goes to like these Rooster and Peach Grilled Naan Salad Wraps, and also you’ll love them too as a result of they’re so easy to make!
(This put up accommodates affiliate hyperlinks. I’ll make a fee from gross sales however your worth stays the identical.)

The Salsa:

We begin with contemporary peach salsa! It’s so simple as dicing fruit and tossing along with herbs, lime juice and a few jalapeño peppers. So flavorful and wealthy in antioxidants. I find it irresistible when meals not solely tastes nice however can also be good for you! If you have to learn to deal with scorching peppers click on right here.

The Salad:

For these wraps I used a inexperienced combine that features sprouts. I like that additional vitamin and texture. However you should utilize your favourite greens, no matter they could be. To maintain it easy I cube up an natural rotisserie hen, but when I’m fortunate sufficient to have leftover roasted hen I take advantage of that. I add loads of delicate goat cheese, then drizzle all of it in a easy champagne French dressing and toss!

The Dressing:

So, so easy. Simply whisk collectively a little bit olive oil, champagne vinegar, honey and a little bit sea salt and pepper. Drizzle over the greens, hen, and goat cheese, then toss. Scoop the salad into heat, contemporary off the grill naan and high with peach salsa. Swoon. Summer season in a wrap!

IF Cherries ARE MORE YOUR JAM…

Click on right here for a similar recipe, completely different salsa!

Ideas and what you’ll need: if you happen to aren’t certain how one can deal with a scorching pepper click on right here for a tutorial. You’ll be able to grill the naan on a BBQ or on a grill pan on the cooktop. If cooking indoors, you’ll need a grill pan.  To make this recipe gluten free, use GF naan or pita!

A easy summer season meal made with contemporary peach salsa and heat naan straight off the grill!

Course:

Primary Course

Delicacies:

American

Key phrase:

grilling recipe, summer season recipe, weeknight dinner

Servings: 4 servings

Creator: Linda Spiker

Peach Salsa:

• 3
  cups
  contemporary peaches, peeled and diced
• 1/4
  cup
  crimson onion, peeled and diced finely
• 2
  tablespoons
  contemporary lime juice
• 1-3
  teaspoons
  jalapeño pepper, minced finely (see hyperlink above to see how)
• 2
  tablespoons
  cilantro, chopped
• Sea salt and pepper to style

Champagne French dressing:

• 1/3
  cup
  good high quality additional virgin olive oil
• 3
  Tablespoons
  champagne vinegar
• 1
  tablespoon
  honey (elective)
• pinch
  sea salt and some turns freshly floor black pepper

The Salad:

• 4
  cups
  contemporary salad greens, I used a combination that included sprouts
• 4-5
  oz
  delicate goat cheese
• 2-3
  cups
  diced rotisserie hen or leftover roasted hen
• Contemporary peach salsa (recipe above)
• 6
  items
  of naan bread, grilled

Salsa Prep:

1. Cube peaches and chop herbs (to see how one can deal with a scorching chili pepper click on hyperlink in physique of put up)

2. Place all the pieces besides jalapeño in a bowl, squeeze with contemporary lime juice and add a little bit sea salt and contemporary pepper. Add jalapeño a teaspoon at a time till you’re pleased with the warmth (1 teaspoon is delicate, 2 medium, something extra can be heading towards scorching!) Stir and put aside. Observe: in contrast to different salsas, peach salsa is greatest used pretty shortly. I normally make it proper earlier than serving, on the very most make it in the future forward or the peaches get soggy.

Salad Dressing Prep:

1. Place all elements in a small bowl and whisk

Salad Prep:

1. Place greens and hen on a platter, use fingers to drop small quantities of goat cheese over salad. Toss with desired quantity of dressing.

Grilling naan:

1. If grilling on a BBQ preheat clear grill to 400 levels. When grill is scorching, place naan on grill and cook dinner till grill marks are established, flip bread over and cook dinner till grill marks kind on second aspect. Take away from grill

2. If grilling in a grill pan on the cooktop, warmth pan on excessive warmth, add naan and cook dinner till grill marks are established, flip bread over and cook dinner till grill marks kind on second aspect. Take away from grill.

Plate:

1. Scoop beneficiant parts of salad into naan, high with peach salsa, fold and eat!

MAY I PLEASE ASK A FAVOR?