Roasted Peach Chicken Salad
I absolutely love my Roasted Peach Chicken and really wanted to turn it into a salad! It is made with juicy peach-glazed chicken, caramelized roasted peaches, crisp vegetables, creamy feta, and crunchy walnuts. Served with a tangy balsamic vinaigrette, it’s the perfect easy chicken salad for weeknights, meal prep, or warm-weather entertaining. But, would eat it any time of the year!
Servings: 4 people
Calories: 678kcal
Ingredients
Roasted Peaches
- 3 medium peaches, pitted and thinly sliced
Peach Glaze
- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
Salad
- 5 ounces spring mix
- 1 small red onion, thinly sliced
- ½ cup (75 g) crumbled feta
- ½ cup (58.5 g) walnuts, roughly chopped
- 1 small cucumber, thinly sliced
- balsamic vinaigrette, for serving
- parsley, chopped for garnish
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
Roasted Peaches
- Arrange peach slices on the lined baking sheet. Roast for 10–12 minutes, or until softened and lightly caramelized. Set aside to cool.
Peach Glaze
- In a medium bowl, whisk together peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes until fully combined. Set aside.
Chicken
- While the peaches are roasting, in a small bowl, mix together the salt, pepper, paprika, garlic powder, and red pepper flakes. Pat chicken dry and sprinkle seasoning evenly on both sides.
- To a large nonstick skillet over medium-high heat, add oil. Once hot, add the chicken. Cook for 6-8 minutes per side, or until the chicken is golden brown and cooked through to an internal temperature of 165°F. (Cooking times may vary, depending on the size of the chicken breasts.)
- Reduce heat to low, pour in the peach glaze, and toss chicken to coat. Let it simmer for 1–2 minutes until heated through. Remove from heat and set the chicken aside to cool slightly before slicing.
Salad Assembly
- In a large bowl or platter, combine the spring mix, red onion, feta, walnuts, cucumber, and roasted peaches.
- Slice the chicken and arrange it on top.
- Drizzle with balsamic vinaigrette and sprinkle with chopped parsley. Serve immediately.
Nutrition
Serving: 1portion (without dressing) | Calories: 678kcal