Take advantage of peach season with this light summer salad that includes fresh peaches, raspberries, feta cheese and a delicious lemon-mint vinaigrette!
This might osund like a lot of salad, but aside from cooking your chicken and mixing the dressing, the rest of the salad comes together in about 5 minutes or less – how long does it take you to slice a peach? Boom! Salad!
All of our ingredients came from Nutters Medicine Hat for this yummy meal, check with you rlocal Nutters for availbility!
PEACH MELBA SALAD WITH CHICKEN
- 3/4 pound boneless skinless chicken breast
- salt and pepper
- 1 teaspoon olive oil
- 1 10 ounce package spring mix
- 2 large peaches, sliced
- 1 six ounce package raspberries
- 2 ounces feta cheese, crumbled
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons chopped fresh mint
- salt and pepper
TO MAKE THE SALAD
If the chicken breasts are thick, cut them in half horizontally to make thinner pieces that will cook faster.Season chicken breast with salt and pepper.Preheat a large skillet over medium high heat and add 1 teaspoon olive oil.Once oil shimmers, add the chicken and cook 4-5 minutes per side or until chicken is cooked through. Once the chicken is cooked, set it aside to cool as you prepare the dressing and the rest of the salad. Let it rest for at least 10 minutes, then thinly slice it.In a large bowl, add the lettuce, and top with the peaches, raspberries, sliced chicken and feta cheese. Drizzle with the dressing and enjoy!
TO MAKE THE DRESSING
In a small bowl, combine the lemon juice, oil, honey and chopped mint, and whisk to combine. Taste for seasoning and add salt and pepper if needed.
Recipe adapted from https://www.foodtalkdaily.com/