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Peach salad dished on a plate with chicken, nuts and other items.

Peach Salad Recipe

Do you have peaches fresh from the tree and are looking for something other than the standard peach cobbler recipe? Try this amazing peach salad. It's a delicious combination of peaches, arugula, feta cheese, and chicken and is sure to wow your guests.
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Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8 people
Calories: 269kcal
Author: Carolyn Thomas

Equipment

  • Bowls three total
  • Whisk
  • Grill optional

Ingredients

For the Chicken

  • 4 pieces boneless, skinless chicken breast tenderloin or thigh
  • 3 Tablespoons olive oil
  • ¼ cup fresh basil chopped
  • 1 Tablespoon fresh rosemary chopped
  • 2 cloves garlic minced
  • 1 Tablespoon lemon juice
  • salt & pepper to taste

For the Salad

  • 8 cups lettuce torn
  • ¼ cup fresh basil chopped
  • 2 large peaches sliced, or three small peaches
  • ½ cup walnuts chopped
  • ½ red onion sliced thinly
  • 1 cup feta crumbled
  • 4 pieces bacon crumbled

For the Dressing

  • ⅓ cup olive oil
  • 3 Tablespoons apple cider vinegar
  • 1 Tablespoon honey
  • 1 teaspoon dijon mustard
  • ½ teaspoon dried basil
  • salt & pepper to taste

Instructions

Marinate the Chicken

  • In a large bowl, whisk together olive or avocado oil, fresh basil and rosemary, garlic, and lemon juice. Season with salt and pepper to taste. Add the chicken to the marinade; marinate for 2-5 hours.

Cook the Chicken

  • Preheat the grill to medium heat. Remove the chicken from the marinade. Add chicken to the grill and cook, turning occasionally, until it reaches an internal temperature of 165°F. Time will vary based on the thickness of the chicken. (5-8 min per side is typical.) Allow chicken to rest before slicing.

Assemble the Salad

  • Mix greens and chopped basil in a large bowl. Top with bacon, peaches, nuts, onion, and cheese. Slice chicken into strips and place on top of salad.

Make the Dressing

  • In a small bowl, whisk together oil, vinegar, honey, Dijon, and basil, then season with salt and pepper to taste.

Dress the Salad

  • Drizzle dressing over individual salads or serve dressing alongside plates. Serve immediately.

Notes

* Nutritional facts are calculated based on recipe as written and may vary.

Nutrition

Calories: 269kcal | Carbohydrates: 12g | Protein: 5g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 244mg | Potassium: 232mg | Fiber: 2g | Sugar: 8g | Vitamin A: 673IU | Vitamin C: 6mg | Calcium: 123mg | Iron: 1mg
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