By Tracy MacMaster
Photo by Paul Christensen
August usually brings the dog days – heat, humidity and the urge to eat a dripping peach. This summer we’re short on heat, but the peaches in the market are beautiful – plump, ripe and juicy. To enjoy peaches with dinner, take a trip around the market to assemble a fine salad. Greens, fresh basil and peaches with spicy chicken hit the spot.
For the salad:
1-2 large bunches of arugula, washed, dried and torn
2 ripe peaches, sliced
1 small red onion, sliced into rings
1 handful of basil, rinsed and torn
Large drizzle of olive oil, sprinkle of red wine vinegar
Coarse salt and fresh ground pepper to taste
For the chicken:
2 boneless chicken breasts
Cajun spice mix to cover chicken completely (approximately 4 -5 Tablespoons)
Heat the grill to medium high, or preheat the oven to 375C. Thoroughly coat the chicken breasts with Cajun spice mixture. Cook until the juice in the thickest part of the chicken runs clear, approximately 25 minutes. Let rest 5 minutes.
Place the arugula, onions, basil and peaches in a bowl. Slice the cooked chicken on the diagonal, and place over the arugula. Drizzle with olive oil, sprinkle on red wine vinegar and season with salt and pepper.