Chicken and Peach Salad, a complete, filling, and original dish that combines chicken with the sweetness of peaches and the saltiness of feta.
In detail, this dish consists of a mix of lettuce and other greens, pan-cooked chicken breast, sliced peaches, and cubed feta.
This dish is the perfect meal for hot summer days and can be served at lunch or dinner, but it’s also great as a packed lunch for work or university.
For this recipe, I used nectarines and left the skin on. If you don’t like the skin, you can easily remove it.
Other recipes you might enjoy:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 401.76 (Kcal)
- Carbohydrates 8.69 (g) of which sugars 4.27 (g)
- Proteins 54.85 (g)
- Fat 17.27 (g) of which saturated 7.93 (g)of which unsaturated 3.72 (g)
- Fibers 1.58 (g)
- Sodium 840.59 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz chicken breast (whole or cubed)
- 1 nectarine (not too ripe)
- 3 cups mixed salad greens
- 3.5 oz feta
- to taste Salt
- to taste Black pepper
- to taste Extra virgin olive oil
Tools
- Cutting Board
- Salad Bowl
- Pan
Preparation
Find this and other recipes in the collection RECIPES WITH CHICKEN BREAST.
Start preparing the chicken and peach salad by washing and drying the salad greens well and placing them in a bowl.
Wash the nectarine, cut it in half, then into slices, removing the central pit.
Place the peach slices in the bowl with the salad.
Cut the feta into fairly small cubes.
Add it to the rest of the salad and mix well to evenly distribute the ingredients.
Season the salad with salt, black pepper, and extra virgin olive oil.
Mix again to distribute the dressing well.
Cook the chicken breast in a pan with a little oil for about fifteen minutes, turning it often.
Transfer it to a cutting board and let it cool slightly.
Cut it into slices (like a tagliata) and season with a pinch of salt.
Add the chicken breast slices to the rest of the salad.
Transfer the chicken and peach salad to plates and serve immediately.
Chicken and Peach Salad
Tips: you can also steam the chicken for 30 minutes or bake it in the oven at 340°F for about 20 minutes or cut it into cubes and sauté it in a pan with a little oil.
Also try the Breaded Chicken Bites in Air Fryer
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