A twist on a typical Caprese salad, our version makes use of the eggplant slices you grilled on Sunday for easier prep. For the dressing, you can use a simple splash of olive oil and balsamic as the recipe indicates, or use the Macadamia Basil Pesto for a more herbal flavor.
Cutting chicken breasts into thin cutlets helps them cook quickly on the grill. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.
Stone fruits like peaches are great for grilling – they’re meaty enough to hold up to the heat and the sugars caramelize beautifully on the grates.
Sweet, juicy grilled peaches add a lovely warm-weather flair to this chicken salad packed to the brim with beautiful vegetables.
This dish gets its amazing flavor from pomegranate molasses, an intensely sweet and sour syrup typically found at Middle Eastern markets, specialty food stores and natural foods supermarkets.