• 503-436-4148
Shopping Cart 0 items


  • 2 boneless, skinless chicken breasts
  • 1/2 cup Peach Melba Balsamic Vinegar
  • 1/4 cup Moresca Extra Virgin Olive Oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups mixed greens
  • 1/4 wedge red onion, thinly sliced
  • 1/2 cup raspberries
  • 2 white peaches
  • 1/4 cup almonds with skin, toasted
  • 2 tablespoons Peach Melba Balsamic Vinegar
  • 6 tablespoons Moresca Extra Virgin Olive Oil
  • salt and pepper to taste


In a bowl, whisk together 1/2 cup of the Peach Melba Balsamic Vinegar, 1/4 cup Moresca Extra Virgin Olive Oil, salt and pepper. Place chicken breast inside and marinade for 15 minutes. Line a baking tray with foil and spray with nonstick spray. After 15 minutes, drain marinade and place chicken on a foil-lined tray. Bake for 20 minutes. Brush with marinade. Bake for another 20 minutes or until juices run clear. Once done baking, let cool and slice. Set aside.

Bring a small pot of water to a boil. Make small "cross" incision at the bottom of peaches. (This is called scoring, which helps in peeling the skin away from the skin). Also, ready a bowl of ice water on the side. Immerse the peaches in boiling water for two minutes. Remove peaches and immerse them in the ice water. Once cool to the touch, peel off skin. Cut each peach in half and discard the pits. Slice into wedges, totaling 8 per peach.

Toast almonds on an ungreased sauté pan over medium heat until fragrant. Remove and cool on a plate.

Place mixed greens in a bowl and layer with sliced chicken, onions, raspberries and almonds. Whisk together remaining Peach Melba Balsamic Vinegar and olive oil along with a generous pinch of salt and pepper until will emulsified. Drizzle over salad.

Recipe by: Mary Rose Gahon

Serves 2