This chicken, peach, and goat cheese summer salad recipe will please your palate with a variety of sweet and savory flavors. The healthy summer salad recipe was created by Chef Adrianne Calvo.
A Summer Salad Recipe with Chicken, Peaches, and Goat Cheese
Often, during the summer, I look for healthy dishes that are light yet filling. Our family loves fruit, so I am happy anytime I can find a recipe with both fruit and protein. What I like about this summer salad recipe is that it’s easy to make after a hot day of summertime activities.
Texas Peaches!
Here in Texas, peaches are popular, especially Fredricksburg peaches. When we buy a basket of peaches, we often have to eat them quickly before they go bad. This summer chicken dish is a great way to use peaches as part of the main meal.
Healthy Main Dish with Peaches
After a busy day of camp, baseball, and running around town, I like that this easy, quick recipe takes no more than 15-20 minutes to prepare. If you are looking for a healthy, quick recipe for the summer then take a look at this recipe.
Chicken, Peach, and Goat Cheese Summer Salad Recipe
Chicken Supreme, Peaches, Goat Cheese, and Pickled Onions
Serves: 2
INGREDIENTS for a Healthy Summer Salad Recipe:
2 8oz Chicken Supremes, wing and breast
1/4 teaspoon Spanish paprika
1/4 teaspoon garlic salt
one tablespoon canola oil
1/4 teaspoon ground black pepper
1 1/2 cups baby arugula
one tablespoon extra virgin olive oil
1 tablespoon champagne vinegar
1/2 cup peaches, diced
1 teaspoon Fresno chili, thinly sliced
1 tablespoon goat cheese, crumbled
1/4 cup pickled onion
1/2 lemon, to finish
Pickled Onions:
1/2 red onion, thinly sliced
1 cup red wine vinegar
1 tablespoon granulated sugar
1/4 teaspoon dried oregano
DIRECTIONS for Chicken and Peaches Salad Recipe:
First, preheat the oven to 425 degrees Fahrenheit.
Then, on a clean work surface, season chicken with paprika, garlic salt, and pepper.
Next, in a hot skillet or cast iron pan
, heat up canola oil to medium-high.
After that, carefully place seasoned chicken into hot pan and sear for 30 seconds without moving.
Turn and then place in the oven to cook for 7-10 minutes.
Meanwhile, place all the ingredients for the pickled onions in a small sauce pot and bring to a simmer.
Turn off as soon as it simmers and set aside.
Next, toss the arugula in olive oil and vinegar and place on the bottom of the plate.
Then, place cooked chicken on top of the arugula.
Finally, top with peaches, chilies, goat cheese, and pickled onion. Right before serving, squeeze fresh lemon juice over the finished dish.
About the Chef
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense to enhance another, providing maximum flavor.
Bookmark and print this healthy, easy recipe here.
- 2 8 oz Chicken Supremes wing and breast
- 1/4 teaspoon Spanish paprika
- 1/4 teaspoon garlic salt
- one tablespoon canola oil
- 1/4 teaspoon ground black pepper
- 1 1/2 cups baby arugula
- one tablespoon extra virgin olive oil
- 1 tablespoon champagne vinegar
- 1/2 cup peaches diced
- 1 teaspoon Fresno chili thinly sliced
- 1 tablespoon goat cheese crumbled
- 1/4 cup pickled onion
- 1/2 lemon to finish
-
First, preheat the oven to 425 degrees Fahrenheit.
-
Then, on a clean work surface, season chicken with paprika, garlic salt, and pepper.
-
Next, in a hot skillet or cast iron pan, heat up canola oil to medium-high.
-
After that, carefully place seasoned chicken into hot pan and sear for 30 seconds without moving.
-
Turn and then place in the oven to cook for 7-10 minutes.
-
Meanwhile, place all the ingredients for the pickled onions in a small sauce pot and bring to a simmer.
-
Turn off as soon as it simmers and set aside.
-
Next, toss the arugula in olive oil and vinegar and place on the bottom of the plate.
-
Then, place cooked chicken on top of the arugula.
-
Finally, top with peaches, chilies, goat cheese, and pickled onion. Right before serving, squeeze fresh lemon juice over the finished dish.
