Peach & Pepper Chicken Salad

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 395 cal
• 34g protein
• 16g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 lb boneless skinless chicken breasts
• 2 medium ripe peaches
• 1 medium red bell pepper
• 2 celery stalks
• 3 green onions
• 1/4 cup fresh basil
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 Tbsp Dijon mustard
• 1 tsp honey
• 1 Tbsp apple cider vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 8 leaves butter lettuce leaves
• 1/3 cup toasted pecans

Instructions

1. 1Preheat the oven to 375°F. Pat the chicken breasts dry, season both sides with half the salt, half the black pepper, and the smoked paprika, then place them on a small sheet pan.
2. 2Roast the chicken for 22 to 26 minutes until the internal temperature reaches 165°F and the juices run clear; transfer to a cutting board and let rest 10 minutes.
3. 3While the chicken cooks, dice the peaches into 1/2-inch pieces, discarding the pits; choose fruit that is ripe but still firm so it holds its shape.
4. 4Dice the red bell pepper and celery into similar small pieces; thinly slice the green onions and tear the basil into bite-size shreds.
5. 5In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, and the remaining salt and pepper until smooth and lightly tangy.
6. 6Chop or shred the rested chicken into bite-size pieces and add it to the dressing bowl while still slightly warm so it absorbs flavor.
7. 7Fold in the diced peaches, bell pepper, celery, green onions, and most of the basil until everything is evenly coated and the salad looks colorful and generous.
8. 8Taste and adjust seasoning; if the peaches are very sweet, a tiny extra splash of vinegar brightens the whole bowl.
9. 9Cover and chill for at least 20 minutes so the salad firms up and the flavors marry; it keeps well for 2 days in the fridge.
10. 10Just before serving, roughly chop the toasted pecans and fold most of them in for crunch, saving a few for garnish.
11. 11Spoon the chicken salad onto butter lettuce leaves or into shallow bowls, scatter the remaining basil and pecans over the top, and serve cool.
12. 12This makes a bright, shareable platter perfect for a porch lunch—pass it family-style with extra lettuce cups on the side.