Shrimp and Chicken Salad with Peach Vinaigrette Recipe

Description

From our own "Food Guy" Tom Rothfus!

Ingredients

• Salad:
• Fresh thyme
• 4 oz. shrimp, peeled and deveined
• 3 oz. chicken breast, boneless, skinless
• 2 Tbsp. Olive Basin Extra Virgin Olive Oil
• 1-2 Tbsp. scallions, diced
• 1 1/2 c. mixed greens, or your choice
• 4-6 Tbsp. peach vinaigrette, see recipe below
• Toasted almonds
• 1/4 c. fresh blueberries
• 1 oz. goat cheese
• Peach Vinaigrette:
• 1/2 c. Olive Basin Extra Virgin Olive Oil
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. rice vinegar
• Fresh ground black pepper
• 1 half pint jar Kitchen Kettle Peach Jam
• 1/4 c. orange juice

Instructions

Shrimp and Chicken Salad:
Sauté shrimp and chicken in oil until 3/4 done, then add scallions and a pinch of thyme and cook until done. Toss greens with peach vinaigrette. Arrange chicken and shrimp over greens. Top with toasted almonds, fresh blueberries and goat cheese.

Peach Vinaigrette:
Place all ingredients in a blender and process for 15 seconds.

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