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Peach And Cucumber Salad With Roasted Chicken

Lunches and Salads

Peach And Cucumber Salad With Roasted Chicken

@sarakathryns / @cookingwithkata

Ingredients

Peach and Cucumber Salad with Roasted Chicken:

  • 2-3 cups butter lettuce (or any tender greens)
  • 2 ripe peaches (or any stone fruit), sliced
  • 1 large cucumber, halved and sliced into half moons
  • 1 cup thinly sliced fennel
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup chopped fresh mint or basil
  • 1/2 cup chopped nuts (Marcona almonds, pistachios, pecans)
  • 1/2 cup feta in brine, crumbled
  • 1 boneless, skinless chicken breast
  • Olive oil
  • Salt and pepper

Champagne Vinaigrette:

  • 1/4 cup champagne vinegar
  • 1/2 cup olive oil
  • 1 Tbsp honey (or hot honey)
  • 1/4 cup finely diced shallot (about 1 medium shallot)
  • Salt and pepper, to taste

Directions

  1. Cook the chicken: Season both sides of the chicken breast with a drizzle of olive oil, salt and pepper. Grill, bake, or pan-sear until fully cooked (internal temp: 165 F). Let it rest for 5 minutes, then chop into bite-sized pieces.
  2. **Make the vinaigrette:**In a bowl or jar fitted with a lid, combine all dressing ingredients. Whisk or shake well to combine.
  3. Assemble the salad: In a large bowl, combine all salad ingredients. If meal prepping, leave off the nuts until ready to enjoy. Add the chopped chicken. Drizzle with vinaigrette and toss gently to coat.

Recipe credited to @sarakathryns / @cookingwithkata. Shared for documentation; please support the original creator. See our legal notice.