Peach and Goat Cheese Chicken Salad
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 5 min
- Cost
- $26.00
- Nutrition
- 480 cal · 42g protein
- 20-min
- quick
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese
Peach and Goat Cheese Chicken Salad is a Mediterranean weeknight dinner that serves 4 and is on the table in about 20 minutes, for around $26 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Dairy · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
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Ingredients
- 1 count rotisserie chicken
- 3 count romaine hearts
- 2 count peaches
- 1 count English cucumber
- 4 oz goat cheese
- ½ cup sliced almonds
- 1 bunch fresh mint
- ½ cup French vinaigrette
- 1/4 tsp salt
- 1/4 tsp black pepper
Steps
- Toast the almonds in a dry skillet over medium heat, stirring, 3 to 4 minutes until golden. Set aside to cool.
- Pull the meat from the rotisserie chicken and shred or chop it (about 4 cups).
- Chop the romaine, slice the cucumber into half-moons, and cut the peaches into wedges. Tear a handful of mint leaves.
- In a large bowl, toss the romaine and cucumber with most of the vinaigrette and a pinch of salt and pepper. Divide among 4 plates.
- Top each salad with chicken, peach wedges, crumbled goat cheese, toasted almonds, and mint. Drizzle with the remaining dressing.
- Picky eaters can have plain chicken, peach wedges, and almonds, with the goat cheese and dressing on the side.
- Make ahead: toast the almonds and shred the chicken up to 2 days ahead and store covered in the fridge. Keep the dressing separate until serving.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 24 g
- Fiber
- 6 g
- Sugar
- 14 g
- Fat
- 24 g
- Saturated fat
- 8 g
- Sodium
- 320 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Fallon Michael / Unsplash