Ingredients
For the salad
- 8 oz Chicken breast boneless skinless
- Salt
- Black Pepper
- 1 TBSP Extra-virgin olive oil
- 1 Corn on the cob ear
- ¼ cup Sliced almonds
- 6 cups Spring mix
- 2 Peaches ripe, 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
Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
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℃) 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 to 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.
- Mix the sparkling water and lemon.
- Enjoy peach chicken goat cheese summer salad with sparkling water.
Nutrition
Calories: 634kcal | Carbohydrates: 27g | Protein: 36g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 682mg | Potassium: 991mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1789IU | Vitamin C: 62mg | Calcium: 144mg | Iron: 3mg
Peach Chicken Summer Salad
Ingredients
For the salad
- 8 oz Chicken breast boneless skinless
- Salt
- Black Pepper
- 1 TBSP Extra-virgin olive oil
- 1 Corn on the cob ear
- ¼ cup Sliced almonds
- 6 cups Spring mix
- 2 Peaches ripe, 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
Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
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℃) 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 to 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.
- Mix the sparkling water and lemon.
- Enjoy peach chicken goat cheese summer salad with sparkling water.
Nutrition
Calories: 634kcalCarbohydrates: 27gProtein: 36gFat: 45gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 0.02gCholesterol: 86mgSodium: 682mgPotassium: 991mgFiber: 5gSugar: 10gVitamin A: 1789IUVitamin C: 62mgCalcium: 144mgIron: 3mg
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