Chicken Peach Salad

Adding fruit to a regular chicken salad makes it a refreshing summer meal. I particularly like to pan grill stone fruit such as peaches to give it a caramelized flavor and it holds really well while cooking. Quarter each peach and drizzle it with a little bit of EVOO so that it doesn’t stick to the grill, cook a few minutes per side on low heat until grill marks appear.

Adding a crunchy texture to the salad gives it an additional flavor + texture dimension so I added toasted pecan halves and sliced almonds since it goes really well with peaches. Buy raw nuts and toast them in the oven (or on a pan) since it tastes so much better than store bought toasted nuts! I had some beautiful dried figs that I sliced up and tossed into the salad for added sweetness but dried cranberries or cherries would work too. This is obviously a very versatile salad and the different ingredient combinations are endless!

To tie all the flavors together, I incorporated the nuts and grilled peaches into my standard vinaigrette recipe to come up with a creamy and nutty Pecan Almond and Peach Vinaigrette. Generously drizzle this on top of the Chicken Peach salad and dig in!

chicken_peach

Pecan Almond and Peach Vinaigrette
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tbsp dijon mustard
  • 1 tbsp raw honey
  • 1 tsp apple cider vinegar
  • 4 tbsp evoo
  • salt and pepper to taste
  • 1 tbsp chopped toasted pecans
  • 1 tbsp chopped toasted almonds
  • ½ of a grilled peach
Instructions
  1. In a food processor, combine and pulse all ingredients (except evoo) for a few seconds until combined.
  2. Slowly drizzle evoo to emulsify the vinaigrette.
  3. Adjust salt and pepper if needed.
  4. Can be served immediately or chill in the fridge for 30 mins.

 

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