Sweet and Spicy Peach Chicken Salad
A vibrant dish that perfectly balances the sweetness of ripe peaches with savory chicken, elevated by a hint of spice.
Equipment
- Mixing Bowl
Ingredients
Protein
- 2 cups Cooked Chicken Breast, diced Grilled, baked, or sautéed with spices.
Fruits
- 2 pieces Fresh Peaches, sliced or diced Ripe but firm for best texture.
Greens
- 4 cups Mixed Greens Spinach, arugula, or romaine.
Vegetables
- 1 small Red Onion, thinly sliced Adds sharp flavor and crunch.
- 1 piece Bell Pepper, diced Any color for visual appeal.
Dressing
- 1/4 cup Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Honey
- 1 teaspoon Chili Flakes
Seasoning
- Salt and Pepper To taste.
Optional Toppings
- Toasted Nuts (Almonds or Pecans) For added crunch.
- Feta or Goat Cheese For a creamy contrast.
Instructions
- 1. Cook the chicken breast, seasoning with salt, pepper, and spices. Grill or bake at 375°F (190°C) for 20-25 minutes until cooked through. Allow to cool and dice.
- 2. Prepare the peaches by washing, slicing in half, removing the pit, and cutting into bite-sized pieces.
- 3. Wash the mixed greens and spin dry. Place in a large mixing bowl.
- 4. Add thinly sliced red onion to the bowl with the mixed greens.
- 5. Dice the bell pepper and add it to the salad bowl.
- 6. Add the diced chicken and peaches to the salad bowl and gently toss.
- 7. Prepare the dressing by whisking together olive oil, apple cider vinegar, honey, and chili flakes. Adjust seasoning if necessary.
- 8. Drizzle the dressing over the salad and toss gently to coat.
- 9. Top with optional toasted nuts or cheese.
- 10. Serve immediately or store dressing separately if preparing in advance.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Best enjoyed fresh.