Warm Chicken And Peach Summer Salad


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Nothing says "summer" better than fresh, juicy peaches and sweet, luscious blueberries. Make this when these fruits at their peak and enjoy summer dining at its best.

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Serving Size / Yield

4 servings


  • 1 Tbs. olive oil
  • 16 oz. boneless, skinless chicken breasts
  • For the Peach Vinaigrette
  • 1 peach, peeled, seeded, and sliced
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. white rice vinegar
  • 1 tsp. honey
  • 1/8 tsp. freshly ground pepper
  • 4 C. mixed greens
  • 2 Tbs. extra-virgin olive oil
  • 1/8 tsp. salt
  • 2 peaches, peeled, seeded, and each cut into 8 wedges
  • 1/2 C. fresh blueberries

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Prepare the grill. Brush one side of each chicken breast with olive oil. Arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for another 5 minutes, or until the chicken is lightly browned and thoroughly cooked. Transfer the chicken to a plate and cover to keep warm. Meanwhile, purée all the vinaigrette ingredients in a blender until smooth. Taste and adjust the seasoning. Set aside. In a large salad bowl, toss the greens with the extra-virgin olive oil and a dash of salt. Arrange the greens on 4 salad plates. Diagonally slice the chicken breasts into ½-inch wide strips and arrange them atop the greens. Arrange the peach slices next to them on the plate. Drizzle the vinaigrette over the salads. Sprinkle with pepper and top with the blueberries. Serve immediately while the chicken is warm.

Makes 4 servings

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