Possibly the most beautiful (and tastiest) salad ever
I just love summer produce. Period.
I mean, it’s just so colorful and there is such a variety – everything from peaches to micro greens to local sweet corn. And this salad is sporting almost every color of the rainbow – since carrots are possibly my favorite vegetable, I really love those julienned carrots 🙂
I really can’t say anything negative about the chicken. It’s fresh, light, and super juicy if you cook the breast for just the right amount of time (and not too long!). The best part is that it’s really, really easy to make. Many grilled chicken include fancy marinades in which the chicken has to soak for at least 2 hours, but all there is to this glaze is peach preserves (and a little water). The peach preserves do all the work for you – you don’t even need to add salt!
I feel like avocado, chicken, and sesame seeds are very California flavors. That’s just my opinion, but it’s fresh, light, and colorful. Combine them with peaches, and you have a picturesque summer salad.
But the fact is that the absolute BEST part about this salad is that it is good for you! Fruit? Check. Vegetables? Check. Protein? Check. Healthy Fat? Check. You’re just missing a little carbs, so add a little slice of toast (my absolute favorite toast is the Early Bird Multiseed Bread from Whole Foods) :).
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
California Honey Peach Grilled Chicken and Avocado Salad
Honey Peach Chicken
- 1 teaspoon honey
- 2 cups peach preserves
- 4 teaspoons water
- 2 lbs chicken breast, fat removed
- 2 teaspoons salt
- 2 teaspoons ground black pepper
Salad
- 1 cup romaine, chopped
- 1 cup micro greens
- 1 cup spinach
- 1 large carrot, julienned or chopped
- 1 pickling cucumber, spiralized or chopped
- 1 peach, sliced
- 1 avocado, sliced
- sesame seeds ((for topping))
- fresh basil ((optional))
- In a small bowl, whisk together honey, peach preserves, and water. Set aside.
- Rub salt and black pepper on all sides of chicken breasts. Heat large grill skillet over medium heat. Grill chicken breasts for 5 minutes per side, until the chicken is fully cooked. Allow to cool slightly. Slice into strips, and place in bowl. Pour ¾ of peach sauce on chicken. Set aside.
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In a large bowl, toss romaine, micro greens, spinach, carrot, and cucumber. Drizzle with remaining ¼ of peach sauce. Toss until everything is coated evenly with the peach sauce. Top salad with honey peach chicken, sliced peach, sliced avocado, sesame seeds, and fresh basil. Dig in!
