Description
This Peach & Goat Cheese Salad with Chicken tastes like summer in a bowl! Using the freshest product from your summer harvest, the combination of flavors and textures will have you hooked and making this salad every week during peach season!
Equipment
Ingredients
Units
Scale
For the Salad
- 1lb boneless skinless chicken breast
- Salt & pepper
- 1–2 tbsp olive oil, divided
- 2 small/medium peaches
- 5oz mixed greens
- 1 pint blueberries or blackberries
- 4 oz goat cheese log
- 1/2 cup pistachios, chopped
For the Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp dijon mustard
- 1 clove garlic, grated
- Red pepper flakes, to taste (optional)
- 1 tbsp honey
- Salt & pepper
Instructions
- Pound and season the chicken. Use a meat mallet/tenderizer to pound the chicken breast to even thickness (about 1/2 inch thick). Season with salt and pepper (you can add garlic and onion powder, too!)
- Cook the chicken. In a large skillet over medium-high heat, heat 1-2 tbsp oil. Then cook chicken for 6-7 minutes per side until internal temperature reaches 165ºF. Remove from pan and let it rest on a cutting board for 5-10 minutes, then cube the meat.
- Grill the peaches. Cut the peaches in half, remove the pit, then slice into 1/2” thick wedges. Brush with olive oil. Heat a cast iron grill pan over medium-high heat. Add the peaches to the pan and grill for 1-2 minutes per side.
- Make the dressing. Combine olive oil, balsamic vinegar, dijon, garlic, red pepper flakes, and honey to a jar with a lid. Close the lid tightly and shake until emulsified. Taste and season with salt and pepper.
- Assemble the salad. To a large salad bowl, add mixed greens, grilled peaches, blackberries, chicken, and chopped pistachios. Break up the goat cheese log and add it to the salad. Then pour over the vinaigrette, toss the salad, and serve!
Notes
- You can cook the chicken however you prefer–on the grill, in the air fryer, on the stovetop like I did, or baked.
- I prefer to use a log of goat cheese as opposed to pre-packaged goat cheese crumbles, because the log is much creamier than the crumbles. When combined with the warm grilled peaches and chicken, it kind of melts perfectly into the salad when tossed. In a pinch, you can always use crumbles.
Nutrition
- Serving Size: 1 bowl of salad
- Calories: 668
- Sugar: 19.8 g
- Sodium: 1439.5 mg
- Fat: 48 g
- Carbohydrates: 28.3 g
- Protein: 35.6 g
- Cholesterol: 95.8 mg