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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine yogurt, honey, mint, lemon zest, lemon juice, garlic, coriander, salt and pepper. Reserve 1/3 cup of the mixture; cover and chill until ready to serve.
Place chicken breasts in a large sealable plastic bag set in a large bowl. Add remaining yogurt mixture to the chicken; seal bag. Turn bag to coat chicken with marinade. Marinate in the refrigerator for 2 to 4 hours, turning occasionally. Drain chicken, discarding marinade.
Meanwhile, at least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Add wood chips to coals. Place chicken on the grill rack over the drip pan. Cover and grill 14 to 16 minutes or until an instant-read thermometer inserted in chicken registers 165°F, turning chicken halfway through grilling. Add peach halves, cut-sides down, to grill rack over drip pan for the last 8 to 10 minutes of grilling or until tender. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above except add wood chips according to manufacturer's directions.)
In a large bowl, toss romaine and spinach with reserved yogurt dressing; transfer to a serving platter. Slice chicken and peaches. Serve over lettuce mixture and top with the feta, figs and pecans.