University of the Pacific's video: Baun Backyard Eats S2 E1: Just Peachy

Hello Friends! Laura and Bam are back for a pun packed start to Season 2 of Baun Backyard Eats! Grab your leafy greens and let’s prepare two beautiful grilled salads: a Grilled Chicken Mediterranean Salad and a Grilled Peach Salad. If you replicate this recipe, make sure to post to social media by October 1st & tag us @PacificRec for a chance to win an outdoor cooking set! Recipes Grilled Chicken Mediterranean Salad Method 1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Set aside the remaining marinade to use as the dressing later. 2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes. While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl. 3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through. 4. Allow chicken to rest for 5 minutes; slice and arrange over the salad. Drizzle salad with the remaining dressing. Serve with lemon wedges. Ingredients: Grilled Chicken Mediterranean Salad: 4 cups Romaine (or Cups) lettuce leaves, washed and dried 1 large cucumber diced 2 Roma tomatoes diced 1 red onion sliced 1 avocado sliced 1/3 cup pitted Kalamata olives (or black olives), sliced (optional) Marinade/Dressing: 2 tablespoons olive oil juice of 1 lemon (1/4 cup fresh squeezed lemon juice) 2 tablespoons water 2 tablespoons red wine vinegar 2 tablespoons fresh chopped parsley 2 teaspoons dried basil 2 teaspoons garlic , minced 1 teaspoon dried oregano 1 teaspoon salt cracked pepper , to taste 1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts) Grilled Peach Salad Method 1. Mix together all of the vinaigrette ingredients together. 2. Chop candied pecans into bit sized pieces. 3. Cut your peaches in half and remove the seeds. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula. 4. Place your mixed greens in a large bowl and add your cheese, pecans, blueberries, and grilled peaches. Toss with your vinaigrette and serve. Ingredients: Grilled Peach Salad: 4 ripe but firm peaches ½ teaspoon avocado oil (or another neutral flavored oil) 5 ounces mixed greens 1/2 cup blueberries ¼ cup crumbled goat cheese (sub a diced avocado for paleo or dairy-free) 1/4 cup candied pecans Honey Vinaigrette: 2 tablespoons honey 2 tablespoons plain Greek yogurt* 1 tablespoon extra virgin olive oil 1 tablespoon apple cider vinegar 1 tablespoon balsamic vinegar A pinch of sea salt *Vegan/Non-Dairy Alternative used in the video Follow Pacific Rec on Social Media! Facebook: https://www.facebook.com/PacificRec/ Twitter: https://www.twitter.com/PacificRec Instagram: @PacificRec