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Grilled Barbecue Chicken and Peach Salad
Ingredients
  • 6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
  • 1 teaspoon smoked paprika
  • 1 teaspoon table salt, divided
  • ¾ teaspoon pepper, divided
  • 6 tablespoons barbecue sauce, divided
  • 2 peaches, halved and pitted
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • 10 ounces (10 cups) mesclun and baby spinach mix
  • 4 ounces goat cheese, crumbled (1 cup)
  • ½ red onion, sliced thin and rinsed
Steps
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