Description
A delicious blend of sweet and spicy flavors, this Chicken Peach Salad features roasted chicken, caramelized peaches, and a zesty dressing.
Ingredients
Scale
- 2 boneless skinless chicken breasts (about 1–1 ½ lbs), cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons garlic chili oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 ripe peaches, sliced
- 1 large jalapeño, chopped (seeds removed for less heat)
- 4 cups mixed greens
- 1 can (15.25 oz) corn kernels, drained
- ½ small red onion, thinly sliced
- 1 ripe avocado, sliced
- 1 cup (149 g) cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
- 1 tablespoon honey
- 1 tablespoon garlic chili oil
- Salt & pepper, to taste
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.
- In a small bowl, mix 1 tablespoon olive oil, garlic chili oil, chili powder, paprika, garlic powder, salt, and pepper.
- Toss the cubed chicken in the oil and spice mixture until evenly coated.
- Spread the chicken in a single layer on the prepared baking sheet.
- Roast the chicken for 10 minutes.
- While the chicken starts roasting, toss the peach slices and chopped jalapeño with the remaining olive oil.
- After 10 minutes, remove the pan from the oven and nestle the peaches and jalapeños around the chicken. Return to the oven and roast for another 10–12 minutes, until the chicken is cooked through to an internal temperature of 165°F and the peaches are soft and caramelized.
- In a large bowl, combine the mixed greens, corn, red onion, avocado, cherry tomatoes, and cilantro.
- In a small bowl, whisk together the lime juice, honey, garlic chili oil, salt, and pepper. Drizzle over the salad and gently toss.
- Top with the roasted chicken, peaches, and jalapeños. Serve immediately, garnished with extra chili oil if desired.
Notes
- Adjust the heat level by keeping the jalapeño seeds or removing them.
- This salad can be served warm or cold.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg