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–+ servings
Sesame Ginger Vinaigrette (5 Minutes, One Bowl)

Peachy Summer Salad with Chicken & Balsamic Vinaigrette

Phoebe Green
This peachy summer salad is perfect for those warm days when yo just want something refreshing. Try this recipe now.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 145 kcal

Equipment

  • Rimmed baking sheet
  • Medium mixing bowl
  • Whisk
  • Sharp Chef’s Knife
  • Cutting board
  • Instant-read thermometer

Ingredients
 
 

  • 1 medium chicken breast about 6-8 oz / 170-225g
  • 1 tablespoon neutral oil vegetable, canola, or extra virgin olive oil, for the chicken
  • ½ cup peach diced, about half a large peach (80g)
  • ¼ cup sweet corn kernels fresh, frozen and thawed, or canned and drained (40g)
  • 1½ cups spinach or baby romaine, arugula, etc. (45g)
  • ½ tablespoon balsamic vinegar 7ml
  • 1 tablespoon extra virgin olive oil 15ml
  • ¼ teaspoon Dijon mustard 1g
  • 1 pinch salt to taste
  • 1 pinch freshly ground black pepper to taste

Instructions
 

  • Preheat your oven to 375°F / 190°C (170°C fan-forced). Place the chicken breast on a rimmed baking sheet, drizzle with 1 tablespoon of neutral oil, and turn to coat evenly. Season with salt and pepper.
    1 medium chicken breast, 1 tablespoon neutral oil, 1 pinch salt
  • Roast for 15–20 minutes, or until the internal temperature reaches 165°F / 74°C on an instant-read thermometer and the juices run clear. Remove from the oven and let rest for 5 minutes before slicing.
    1 medium chicken breast
  • While the chicken roasts, make the vinaigrette. In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, and a pinch each of salt and pepper. While whisking constantly, slowly drizzle in the olive oil in a thin, steady stream until the dressing is emulsified and cohesive. Taste and adjust seasoning.
    ½ tablespoon balsamic vinegar, 1 tablespoon extra virgin olive oil, ¼ teaspoon Dijon mustard, 1 pinch salt
  • Place the greens in a serving bowl. Drizzle the vinaigrette over the greens and toss gently to coat.
    1½ cups spinach
  • Top with the diced peach, corn kernels, and sliced roasted chicken. Serve immediately.
    1 medium chicken breast, ½ cup peach, ¼ cup sweet corn kernels

Notes

Storage: Store roasted chicken, greens, vinaigrette, and toppings in separate airtight containers in the fridge for up to 3 days. Assemble just before serving.
Freezer: Not suitable for freezing — greens and peach will break down.
Make-Ahead: Whisk the vinaigrette up to 1 week ahead and refrigerate in a small jar. Shake well before using as it will separate.
Substitutions: Swap peach for nectarine or mango. Use grilled chicken, rotisserie chicken, or pan-seared shrimp in place of roasted chicken breast.
Pro Tip: Dice the peach right before assembling — peach flesh oxidises and softens within 1–2 hours of cutting. A squeeze of lemon juice slows browning if you must prep slightly ahead.

Nutrition

Serving: 1servingCalories: 145kcalCarbohydrates: 4gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 36mgSodium: 112mgPotassium: 312mgFiber: 1gSugar: 2gVitamin A: 1140IUVitamin C: 5mgCalcium: 16mgIron: 1mg
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