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Peach Summer Salad

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 884kcal

Ingredients

For the salad

  • 8 oz Chicken breast boneless skinless
  • 1 TBSP Extra-virgin olive oil
  • 1 ear Corn on the cob
  • ¼ cup Sliced almonds
  • 6 cups Spring mix
  • 2 ripe Peaches sliced
  • ¼ cup Red onion sliced thin
  • 2 oz Goat cheese crumbled

For the dressing

  • 1 TBSP Balsamic vinegar
  • 1/2 TBSP Dijon mustard
  • 1/2 TBSP Maple syrup
  • 3 TBSP Extra-virgin olive oil
  • ¼ tsp Salt
  • Black pepper

Bread

  • 2 slices Crusty bread
  • 4 tsp Butter

Coconut Lime Agua Fresca

  • 1/2 cup Coconut water
  • 1 TBSP Honey
  • 8 Ice cubes
  • 16 oz Sparkling water cold
  • 1 Lime juiced
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • 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℉ (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.
  • Toast the bread then spread it with butter.
  • Make the agua fresca: In a small pot over medium heat, warm the coconut milk and honey, stirring until the honey is dissolved. In a pint glass, add 3-4 cubes of ice. Pour half the coconut milk/honey concentrate into the glass. Top with sparkling water and the juice of half a lime. Stir to combine.
  • Top the greens with peaches, almonds, red onion, goat cheese, chicken, and corn, then drizzle with the dressing.
  • Serve the salad with bread and agua fresca.

Nutrition

Calories: 884kcal | Carbohydrates: 79g | Protein: 32g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1081mg | Potassium: 917mg | Fiber: 7g | Sugar: 18g | Vitamin A: 4286IU | Vitamin C: 13mg | Calcium: 174mg | Iron: 3mg