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When juicy peaches shine in the summertime, there’s no better way to celebrate them than in a bright and flavorful salad. This peach and chicken combo delivers a sweet-savory harmony that’s both refreshing and deeply satisfying. Perfect for a quick lunch or fuss-free dinner, it’s time to embrace the warm glow of the season.
Ingredients
- 2 cups mixed greens (spinach, arugula, or your favorite blend)
- 2 ripe peaches, sliced into wedges
- 2 grilled or pan-seared chicken breasts, sliced
- ¼ cup crumbled feta cheese (optional)
- ¼ cup chopped toasted almonds (or pecans)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar (or white wine vinegar)
- 1 teaspoon honey
- Pinch of salt and freshly cracked black pepper
Instructions
Begin by prepping your peaches. Rinse them under cool water, pat them dry, and slice them into wedges that hold their shape. Set them aside for now.
While those peaches are waiting, season your chicken breasts with salt and pepper, then grill or pan-sear them until fully cooked, about 6–7 minutes per side depending on thickness. Let them rest briefly before slicing into strips.
In a small bowl or jar with a tight-fitting lid, whisk or shake together the olive oil, balsamic vinegar, honey, salt, and pepper. Taste your dressing and adjust seasoning to your preference—maybe a dash more honey if you like it sweeter.
To assemble, place your mixed greens in a large bowl or on individual plates. Arrange the sliced peaches and chicken on top. Sprinkle on the feta cheese (if you’re using it) and chopped almonds or pecans for a flavorful crunch. Finally, drizzle that tangy-sweet dressing right over everything.
This recipe is perfect for sunny lunches or light dinners, bringing summer’s sweet bounty straight to your plate. It’s accommodating, too: if you’re dairy-free, skip the feta; if you’re vegetarian, swap the chicken for grilled tofu. Loaded with wholesome proteins, vitamins, and fiber, this salad is a simple, healthy choice that’s bursting with the bright flavors of the season.
