Name: Rachael Ray's Grilled-Peach Caprese Rotisserie Chicken Salad
Ingredients: 3 peaches, halved and pitted; 1 bunch scallions, trimmed of roots and tough tops; Natural olive oil cooking spray; Salt and pepper; 1 lemon, halved; 2 heads little gem lettuce, coarsely chopped; 1 rotisserie chicken, meat shredded into bite-size pieces, skin and bones discarded; 1 tub (7 to 8 oz.) bocconcini (baby mozzarella balls), halved; 1 pt. rainbow or red cherry tomatoes, halved; 1 cup fresh basil leaves, torn or thinly sliced; ½ tsp. crushed red pepper; 3 tbsp. balsamic drizzle or aged balsamic vinegar; ¼ cup EVOO, for drizzling; ⅓ cup (a handful) fresh mint leaves, chopped

Step 1
Heat a grill or grill pan over medium to medium-high.

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Step 2
Spray the peaches and scallions with cooking spray, season with salt and pepper and grill, turning once, until charred in spots, 5 to 6 minutes. Let cool; roughly chop the scallions. Place the lemon, cut side down, on the grill and cook until charred, about 2 minutes. Squeeze the lemon juice over the peaches.
Step 3
Cover a large platter with the lettuce; top with the scallions, chicken, peaches, mozzarella, tomatoes, basil, crushed red pepper, balsamic drizzle, EVOO and mint.
Step 4
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Rachael Ray's Grilled-Peach Caprese Rotisserie Chicken Salad

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