Description
Savor the delightful fusion of rosemary chicken and sweet peaches in this vibrant salad. Perfect for picnics or cozy dinners, this dish combines tender, marinated chicken with juicy peaches and mixed greens, creating a refreshing experience that’s both visually stunning and deliciously satisfying.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp fresh rosemary, chopped
- 3 ripe peaches, sliced
- 4 cups mixed greens (baby spinach and arugula)
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
- ½ cup feta cheese (optional)
Instructions
- Marinate chicken breasts in olive oil, chopped rosemary, salt, and pepper for at least 30 minutes.
- Preheat grill or skillet over medium heat. Cook marinated chicken for about 6-7 minutes per side until golden brown and fully cooked.
- While chicken cooks, wash and dry mixed greens. Place in a large bowl.
- Slice peaches into wedges and arrange them over the greens.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper; drizzle over the salad.
- Once cooked, let chicken rest briefly before slicing it into strips. Arrange on top of the salad along with feta cheese if desired. Toss gently to combine.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 10g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg