Chicken Peach Salad
This chicken and peach salad comes together quickly with a bed of crisp romaine lettuce topped with juicy blistered peaches, tender chicken, and creamy goat cheese. Prep the elements ahead for quick assembly for a light dinner on a weeknight or easy entertaining.
Ingredients
For the Blistered Peaches:
- 2 large peaches each peeled and sliced in 8 thick wedges
- 1 tablespoon canola oil
For the Chicken Salad:
- 2 heads romaine washed and chopped
- 3 cups diced chicken cubes from 2 cooked chicken breasts or a rotisserie chicken
- 1/2 cup goat cheese crumbles
- 1/4 cup sunflower seeds
- 1 cup blueberry vinaigrette homemade or store bought
Instructions
Prepare the Peaches:
- Preheat the oven or air fryer to 425°F.
- Place the peach wedges on a baking sheet and toss in the canola oil. Roast the peaches for 6 minutes or until softened and blistered. For extra color, you may wish to put them under the broiler for 30 seconds to 1 minute. Just watch so they don't burn.
- You can serve the peaches warm or prep them in advance so they cool. Leftovers are delicious chilled.
Assemble the Salad:
- Place the romaine on each dinner plate. Arrange the peach wedges and chicken on the top.
- Sprinkle the goat cheese and sunflower seeds over the top.
- Drizzle the blueberry vinaigrette over the top and serve.
