Description
A fresh and flavorful summer salad featuring juicy grilled peaches, tender chicken, and crisp greens.
Ingredients
- 2 boneless skinless chicken breasts (about 6 oz each)
- 1 tablespoon olive oil (for chicken)
- 1 tablespoon lemon juice (for chicken)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (for chicken)
- 1/4 teaspoon black pepper (for chicken)
- 2 ripe peaches, halved and pitted
- 1 teaspoon olive oil (for peaches)
- 5 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, sliced
- 2 tablespoons sliced almonds
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon honey
- 1 tablespoon lemon juice (for dressing)
- 1 teaspoon Dijon mustard
- 1 pinch salt (for dressing)
- 1 pinch black pepper (for dressing)
Instructions
- Preheat a grill pan or outdoor grill to medium-high heat.
- Rub the chicken breasts with olive oil, lemon juice, garlic powder, salt, and black pepper.
- Grill the chicken for 5 to 6 minutes per side until fully cooked and grill marks form. The internal temperature should reach 165 degrees F.
- While the chicken cooks, brush the peach halves lightly with olive oil.
- Place the peaches cut side down on the grill and cook for 3 to 4 minutes until lightly charred and softened. Remove and slice.
- Let the chicken rest for 5 minutes, then slice into strips.
- In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and sliced almonds.
- In a small bowl, whisk together olive oil, honey, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
- Add the sliced chicken and grilled peaches on top of the salad.
- Drizzle the dressing over the salad and toss lightly before serving.
Notes
- Add dressing just before serving for best freshness.
- Store leftovers without dressing in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American