Chef, cookbook author and cooking show host Rick Martinez cooks up two of his favorite salads in the TODAY kitchen, perfect for summer entertaining. He shows you how to make Peach Glazed Grilled Chicken served over a bed of crisp veggies with juicy peaches, and Spicy Swiss Chard Salad with strawberries, habaneros and chicharrones.
Grilled Chicken with Peach Dijon Glaze and Salad by Rick Martinez
Peaches and grilled chicken are the epitome of summer to me, and this is a spectacular recipe — a dish I often make for hungry guys on Fire Island after an afternoon at the pool, beach, or dancing.
Chicken Chicharron Salad with Strawberry Lime Habanero Dressing by Rick Martinez
This is an impressive and beautiful yet quick weeknight dinner. It’s perfect for a solo dinner or date night. It also brings out the beauty and freshness of summer strawberries. I eat a lot of rotisserie chicken and like to crisp it up in a few tablespoons of oil for a different texture. It takes about 6 minutes and goes great in salads and soups. You can also use the skins to make chicharrones, which are great for adding a crunchy texture to salads and soups.
If you like sensational summer recipes, you might also want to try these:
Carne Asada with Chorizo, Jalapeño and Grilled Quesadillas by Rick Martinez
Esquites (Mexican Street Corn Salad) by Rick Martinez
This article originally appeared on TODAY.com.
