Summer Peach & Chicken Salad with Honey Vinaigrette

As always, I love a good summer salad. This salad has some fruity goodness with all of the yummy fresh summer flavors.

With LOVE from Texas,
The Pint-Sized Mayo

Summer Peach & Chicken Salad with Honey Vinaigrette

2 Servings

Ingredients for the marinade:

    • 1 tablespoon olive oil
    • 2 limes, juiced
    • 1 tablespoon honey
    • 1/2 tablespoon ground cumin
    • 1/4 teaspoon cayenne
    • 1/8 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 clove garlic, minced
    • 2 chicken breasts, thin cut (I butterflied 1 thick one, and then cut it completely in half.)

Ingredients for the salad:

    • 2 tablespoons honey
    • 1/4 cup red wine vinegar
    • 1/4 cup olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 3 cups salad greens (I used an arugula & baby spinach blend.)
    • 1/3 cup grape tomatoes, cut in half
    • 1 mango, diced
    • 1 peach, pitted and sliced
    • 1/4 cup pecans (unsalted or candied)
    • 1/4 cup parmesan cheese, shredded

Directions:

In a medium sealable container, add all the marinade ingredients, except the chicken. Whisk to combine, and then add the chicken breast. Make sure you cover the entirety of both pieces with the marinade. Close the container and place in the refrigerator for at least 30 minutes.

Once the meat has been in the fridge for a sufficient amount of time, Place a medium skillet over medium-high heat, and add the marinated chicken breasts. Grill the chicken for 3-5 minutes per side. Once cooked, remove from grill, and allow to rest for about 5 minutes. Once rested, slice the chicken breasts.

While the chicken is cooking, place the honey, red wine vinegar, olive oil, salt, and black pepper in a small bowl or measuring cup. Whisk to combine, and set aside.

Prepare the plates for serving. Divide greens on each plate, and top with the tomatoes, mangoes, peaches, and pecans. Drizzle the dressing over the salad. Top with the sliced chicken and parmesan cheese.


Serve immediately.

Enjoy!!

“The ripest peach is highest on the tree.” – James Whitcomb Riley

About thepintsizedmayo

Hi there. I am an engineer by degree, analyst by job description, and a complete foodie at heart. I've always had a passion for learning how to make scrumptious edible dishes and desserts, but only some friends and mainly my husband have reaped the benefits of my delicious hobby. After some urging from buddies, I'm finally now cataloging my adventures in the kitchen. I hope you enjoy reading and browsing as much as I love creating it! NOM NOM NOM.

Leave a comment