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Bowl of Sweet and Spicy Chicken Peach Salad with wooden salad spoons in it from overhead.
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Sweet and Spicy Chicken Peach Salad

Try the Sweet and Spicy Chicken Peach Salad for a bold and flavorful lunch or dinner that is both healthy and delicious!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course, Salad
Keyword: Sweet and Spicy Chicken Peach Salad
Servings: 4 people
Calories: 652kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Chicken

  • 2 boneless skinless chicken breasts, (about 1–1 ½ lbs), cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons garlic chili oil
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Roasted Peaches & Jalapeños

  • 2 ripe peaches, sliced
  • 1 large jalapeño, chopped (seeds removed for less heat)

Salad

  • 4 cups mixed greens
  • 1 can (15.25) corn kernels, drained
  • ½ small red onion, thinly sliced
  • 1 ripe avocado, sliced
  • 1 cup (149 g) cherry tomatoes, halved
  • ¼ cup fresh cilantro, chopped

Dressing

  • 2 tablespoons freshly squeezed lime juice, about 1 lime
  • 1 tablespoon honey
  • 1 tablespoon garlic chili oil
  • salt & pepper, to taste

Instructions

  • Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.
  • In a small bowl, mix 1 tablespoon olive oil, garlic chili oil, chili powder, paprika, garlic powder, salt, and pepper.
  • Toss the cubed chicken in the oil and spice mixture until evenly coated.
  • Spread the chicken in a single layer on the prepared baking sheet.
  • Roast the chicken for 10 minutes.
  • While the chicken starts roasting, toss the peach slices and chopped jalapeño with the remaining olive oil.
  • After 10 minutes, remove the pan from the oven and nestle the peaches and jalapeños around the chicken. Return to the oven and roast for another 10–12 minutes, until the chicken is cooked through to an internal temperature of 165°F and the peaches are soft and caramelized.

Assembly

  • In a large bowl, combine the mixed greens, corn, red onion, avocado, cherry tomatoes, and cilantro.
  • In a small bowl, whisk together the lime juice, honey, garlic chili oil, salt, and pepper. Drizzle over the salad and gently toss.
  • Top with the roasted chicken, peaches, and jalapeños.
  • Serve immediately, garnished with extra chili oil if desired.

Nutrition

Serving: 1portion | Calories: 652kcal