Description
Rosemary Chicken and Peach Salad is a delightful mix of savory and sweet that captures the essence of summer in every bite. Tender, herb-infused chicken pairs perfectly with juicy peaches, all resting atop a vibrant bed of mixed greens. This refreshing salad is not only visually stunning but also quick to prepare, making it an ideal choice for picnics or light dinners. Whether you’re hosting friends or enjoying a quiet evening, this dish will impress your guests and tantalize your taste buds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp fresh rosemary, chopped
- 2 ripe peaches, sliced
- 4 cups mixed greens (arugula and spinach)
- 1 small red onion, thinly sliced
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
Instructions
- Preheat a grill or skillet over medium heat. Season chicken breasts with salt, pepper, and chopped rosemary.
- Cook chicken for 6-7 minutes on each side until golden brown and fully cooked.
- In a separate pan, heat olive oil and sauté peach slices for about 3-4 minutes until slightly softened.
- In a large bowl, combine mixed greens and red onion; toss lightly.
- Slice grilled chicken and layer over the greens with sautéed peaches.
- Drizzle balsamic vinegar and olive oil over the salad; toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 350g)
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg