Summer Citrus and Peach Chicken Salad recipe

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Ingredients

6 boneless, skinless chicken breast halves rinsed and patted dry
2 tablespoons olive oil
sea salt and cracked black pepper to taste
1 cup fresh squeezed orange juice
½ cup olive oil
2 tomatillos, husked and quartered
1 shallot, quartered
1 jalapeno pepper, stemmed and seeded, or more to taste
1 tablespoon cider vinegar
2 tablespoons chopped cilantro
½ teaspoon sea salt
¼ teaspoon cracked black pepper, or to taste
8 cups mixed salad greens
4 fresh peaches - peeled, pitted, and sliced
2 avocados - peeled, pitted, and sliced
2 tablespoons chopped fresh mint
4 dried orange slices (such as Simple & Crisp™), or more to taste

Nutrition Info

370.6 calories
carbohydrate: 13.9 g
cholesterol: 50.4 mg
fat: 26.6 g
fiber: 5 g
protein: 20.7 g
saturatedFat: 4 g
servingSize: -
sodium: 285.2 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Drizzle chicken with 2 tablespoons olive oil, season with salt and pepper. Grill chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on a flat work surface and slice crosswise into strips.

  3. Place orange juice, 1/2 cup olive oil, tomatillos, shallot, jalapeno, vinegar, cilantro, 1/2 teaspoon salt, and 1/4 pepper in a blender. Puree until dressing is smooth.

  4. Place salad greens in a bowl. Drizzle dressing on top. Add chicken, peaches, avocados, and mint. Crumble dried oranges and sprinkle over the salad.

Recipe Yield

8 servings

Recipe Note

Spicy and sweet, creamy and crunchy, this summer salad is perfect for year-round enjoyment if you can get your hands on the produce!

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