Name: High-Protein Chicken Peach Goat Cheese Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 8 oz each); 2 teaspoons olive oil; Salt and freshly ground black pepper, to taste; 4 cups mixed salad greens (arugula, baby spinach, or spring mix); 1 large ripe peach, sliced; 2 oz goat cheese, crumbled; 1/4 cup toasted pecans, roughly chopped; 1/4 small red onion, thinly sliced; 2 tablespoons balsamic vinegar; 1 teaspoon honey; 1 teaspoon Dijon mustard

High-Protein Chicken Peach Goat Cheese Salad

miradugm

This Chicken Peach Goat Cheese Salad captures the essence of summer in every bite: juicy, caramelized peaches, creamy tangy goat cheese, and succulent grilled chicken atop a bed of crisp greens. Toasted pecans add crunch, while a honey-balsamic vinaigrette ties everything together with a sweet, tangy finish. With a whopping 50 grams of protein per serving, it’s a perfect meal for those who crave both flavor and nutrition. The vibrant colors and contrasting textures make this salad as beautiful as it is delicious—ideal for an Instagram-worthy lunch or light dinner.

Ingredients

Instructions

Preheat a grill pan or outdoor grill over medium-high heat.
Brush chicken breasts with 1 teaspoon olive oil and season with salt and pepper.
Grill chicken for 5-6 minutes per side, or until cooked through and juices run clear (internal temp 165°F). Let rest for 5 minutes, then slice.
While chicken cooks, toss peach slices with remaining olive oil. Grill peaches for 1-2 minutes per side until caramelized and slightly softened. Remove from heat.
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, a pinch of salt, and black pepper to taste.
Arrange salad greens on two plates. Top each with half the sliced chicken, grilled peaches, goat cheese, toasted pecans, and red onion.
Drizzle with honey-balsamic vinaigrette and serve immediately.