Roasted Peach Chicken Salad

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Roasted Peach Chicken Salad with chicken, peaches, and greens

WHY MAKE THIS RECIPE

Roasted Peach Chicken Salad is a delightful mix of flavors and textures that is perfect for warm days or any occasion where you want something both light and filling. The sweetness of roasted peaches blends beautifully with savory chicken, creating a dish that is satisfying yet fresh. This salad is not just easy to make; it’s also full of nutrients, making it a smart choice for a healthy meal. With the combination of fruits, greens, and protein, you can enjoy a balanced dish that feels indulgent without any guilt.

HOW TO MAKE Roasted Peach Chicken Salad

Ingredients

  • 3 medium peaches, pitted and thinly sliced
  • ½ cup (160 g) peach preserves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon red pepper flakes
  • 1 ½ pounds boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon extra virgin olive oil
  • 5 ounces spring mix
  • 1 small red onion, thinly sliced
  • ½ cup (75 g) crumbled feta
  • ½ cup (58.5 g) walnuts, roughly chopped
  • 1 small cucumber, thinly sliced
  • Balsamic vinaigrette, for serving
  • Parsley, chopped for garnish

DIRECTIONS

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

  2. Roast the Peaches: Spread the sliced peaches on the prepared baking sheet. Drizzle with ½ cup peach preserves and toss gently to coat. Roast in the oven for about 15-20 minutes, or until the peaches are tender and slightly caramelized.

  3. Make the Peach Glaze: While the peaches are roasting, prepare the peach glaze. In a small bowl, mix together 1 tablespoon extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Whisk until combined and set aside.

  4. Cook the Chicken: Season the chicken breasts with 1 teaspoon kosher salt, ½ teaspoon pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, and ¼ teaspoon red pepper flakes. In a skillet over medium heat, add 1 tablespoon extra virgin olive oil. Once hot, add the seasoned chicken and cook for about 6-7 minutes per side or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken and let it rest for a few minutes before slicing.

  5. Salad Assembly: In a large bowl, combine the spring mix, thinly sliced red onion, crumbled feta, roughly chopped walnuts, and thinly sliced cucumber. Add the roasted peaches and sliced chicken on top. Drizzle with the peach glaze and toss gently to combine all ingredients.

  6. Serve: Garnish with chopped parsley and serve with balsamic vinaigrette on the side.

HOW TO SERVE Roasted Peach Chicken Salad

Roasted Peach Chicken Salad is perfect for lunch or as a light dinner. Serve it on a large platter for a family-style meal, or portion it into individual bowls for a more refined presentation. Adding balsamic vinaigrette on the side allows everyone to dress their salad to taste. This dish pairs well with grilled bread or a light white wine, enhancing the flavors of the peaches and chicken.

HOW TO STORE Roasted Peach Chicken Salad

To store any leftovers, place the salad in an airtight container and refrigerate. It will keep well for 1-2 days. However, it’s best to store the salad ingredients separately if you plan to keep them for more than one day. The greens may wilt, and the dressing can make the salad soggy. Keep the chicken, peaches, and salad mix in separate containers to maintain their freshness.

TIPS TO MAKE Roasted Peach Chicken Salad

  • Choose ripe peaches: Make sure your peaches are ripe yet firm for the best flavor and texture.
  • Adjust sweetness: If you prefer a less sweet glaze, reduce the amount of peach preserves or add a splash of lemon juice for balance.
  • Add more crunch: Feel free to add other nuts, like almonds or pecans, for added crunch.
  • Make it ahead: You can roast the peaches and prepare the chicken a day in advance to save time. Just assemble everything right before serving.
  • Swap chicken: If you want to keep it vegetarian or add variety, substitute grilled chicken with chickpeas or tofu.

VARIATIONS

You can easily customize this salad to match your taste preferences or the ingredients you have on hand:

  • Different proteins: Use grilled shrimp, turkey, or even canned beans in place of chicken.
  • Add other fruits: Try adding other seasonal fruits like strawberries, blueberries, or even apples for a different flavor twist.
  • Cheese alternatives: Instead of feta, you can use goat cheese, mozzarella, or omit the cheese for a dairy-free option.
  • Greens substitution: Switch out spring mix for kale, spinach, or arugula for a different taste.
  • Dressing variations: Instead of balsamic vinaigrette, you can try a honey mustard dressing or a citrus vinaigrette for a refreshing change.

FAQs

Q1: Can I use frozen peaches for this recipe?
Yes, frozen peaches can be used if fresh ones are not available. Just thaw them and drain any excess liquid before roasting.

Q2: How can I make this salad gluten-free?
To make the salad gluten-free, ensure you use gluten-free soy sauce and check that your other ingredients are gluten-free.

Q3: Is this salad suitable for meal prep?
Absolutely! Just store the dressing separately to keep the greens fresh. It can be assembled when you’re ready to eat.

Q4: How can I make this dish vegan?
You can replace the chicken with grilled tofu or chickpeas and use a plant-based cheese or skip the cheese altogether. Use a vegan-friendly soy sauce and ensure the preserves are free of animal products.

Enjoy creating this delightful Roasted Peach Chicken Salad. It’s not just a meal; it’s a celebration of flavors and fresh ingredients!