Ingredients
For the Salad
- 8 oz Chicken breast boneless skinless boneless, skinless
- Salt
- Black Pepper
- 1 TBSP Extra-virgin olive oil
- 1 ear Corn on the cob
- ¼ cup Sliced almonds
- 6 cups Spring mix
- 2 Peaches sliced
- ¼ cup Red onion sliced thin
- 2 oz Goat cheese crumbled
For the Dressing
- 1 TBSP Balsamic vinegar
- ½ TBSP Dijon mustard
- ½ TBSP Maple syrup
- 3 TBSP Extra-virgin olive oil
- ¼ tsp Salt
- Black pepper
Iced Matcha Latte
- ½ cup Sugar
- ½ cup Water
- 2 cups Ice cubes
- 1 ½ cups Milk (or oat/almond milk)
- 3 tsp Matcha powder (green tea powder)
- 4 TBSP Hot water (175ºF, 80ºC)
Instructions
- Season the chicken well on both sides with salt and pepper and drizzle with oil.
- Preheat the grill on medium heat.
- Grill the corn on all sides until nicely charred and tender.
- Grill the chicken well on both sides to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside to rest for 5 minutes before dicing into bite-sized pieces.
- Toast the Almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 - 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
- Cut the corn off the cob.
- Make the Dressing: In a small bowl, whisk together all the ingredients until thick and emulsified. Season with salt and pepper to taste.
- Top the greens with peaches, almonds, red onion, goat cheese, chicken, and corn, then drizzle with the dressing.
- Make the Simple Syrup: Combine sugar and water in a small saucepan. Heat until sugar dissolves. Cool and store.
- Make the Iced Matcha Latte: Add ice cubes and milk to a tall glass. Sweeten with simple syrup. Whisk matcha with hot water until smooth and foamy. Pour into the glass. Stir well.
- Enjoy peach chicken goat cheese summer salad with iced matcha latte.
Nutrition
Calories: 945kcal | Carbohydrates: 90g | Protein: 40g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 1744mg | Potassium: 1235mg | Fiber: 4g | Sugar: 78g | Vitamin A: 2755IU | Vitamin C: 35mg | Calcium: 360mg | Iron: 4mg

Peach Chicken Summer Salad
Ingredients
For the Salad
- 8 oz Chicken breast boneless skinless boneless, skinless
- Salt
- Black Pepper
- 1 TBSP Extra-virgin olive oil
- 1 ear Corn on the cob
- ¼ cup Sliced almonds
- 6 cups Spring mix
- 2 Peaches sliced
- ¼ cup Red onion sliced thin
- 2 oz Goat cheese crumbled
For the Dressing
- 1 TBSP Balsamic vinegar
- ½ TBSP Dijon mustard
- ½ TBSP Maple syrup
- 3 TBSP Extra-virgin olive oil
- ¼ tsp Salt
- Black pepper
Iced Matcha Latte
- ½ cup Sugar
- ½ cup Water
- 2 cups Ice cubes
- 1 ½ cups Milk (or oat/almond milk)
- 3 tsp Matcha powder (green tea powder)
- 4 TBSP Hot water (175ºF, 80ºC)
Instructions
- Season the chicken well on both sides with salt and pepper and drizzle with oil.
- Preheat the grill on medium heat.
- Grill the corn on all sides until nicely charred and tender.
- Grill the chicken well on both sides to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside to rest for 5 minutes before dicing into bite-sized pieces.
- Toast the Almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 - 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
- Cut the corn off the cob.
- Make the Dressing: In a small bowl, whisk together all the ingredients until thick and emulsified. Season with salt and pepper to taste.
- Top the greens with peaches, almonds, red onion, goat cheese, chicken, and corn, then drizzle with the dressing.
- Make the Simple Syrup: Combine sugar and water in a small saucepan. Heat until sugar dissolves. Cool and store.
- Make the Iced Matcha Latte: Add ice cubes and milk to a tall glass. Sweeten with simple syrup. Whisk matcha with hot water until smooth and foamy. Pour into the glass. Stir well.
- Enjoy peach chicken goat cheese summer salad with iced matcha latte.
Nutrition
Calories: 945kcalCarbohydrates: 90gProtein: 40gFat: 49gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 0.01gCholesterol: 93mgSodium: 1744mgPotassium: 1235mgFiber: 4gSugar: 78gVitamin A: 2755IUVitamin C: 35mgCalcium: 360mgIron: 4mg
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