Summer Chicken and Peach Chopped Salad
Ingredients
Salad
¼ rotisserie chicken or 2 chicken breasts, shredded or diced
4 oz lettuce or mixed greens
15 oz can Great Northern beans, drained and rinsed
15 oz can fire-roasted corn, drained
1 tomato, diced
1 peach, diced
½ red onion, diced
1 jalapeño, diced (fresh or jarred)
3 tbsp cilantro, chopped
3 tbsp parsley, chopped
Lemon Vinaigrette
1 tbsp olive oil
Juice of 1 lemon
1 tbsp champagne vinegar
2 tsp Dijon mustard
1 garlic clove, minced
¼ tsp salt
¼ tsp pepper
Method
If using fresh chicken, cook the chicken breasts until fully cooked and shred or dice. Rotisserie or leftover chicken works great for this recipe.
Wash and prep all produce while the chicken cooks.
The beans and fire-roasted corn can be added cold or lightly warmed on the stovetop or in the microwave if preferred.
In a large bowl, combine the lettuce, chicken, beans, corn, tomato, peach, red onion, jalapeño, cilantro, and parsley.
In a small bowl or jar, whisk together the olive oil, lemon juice, champagne vinegar, Dijon mustard, garlic, salt, and pepper.
Pour the vinaigrette over the salad and toss until evenly coated.
Divide into bowls and serve immediately. Add an extra pinch of salt, pepper, or fresh herbs if desired.
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This Summer Chicken and Peach Chopped Salad is a delightful blend of savory and sweet flavors that really comes alive with fresh, seasonal ingredients. I love how the inclusion of Great Northern beans and fire-roasted corn adds both texture and protein, making the salad not only nutritious but also satisfying as a light meal or side dish. When preparing this salad, I find that using rotisserie chicken is a fantastic time-saver, especially on busy days. The smoky flavor from the chicken complements the juicy sweetness of the diced peaches beautifully. If you prefer, freshly cooked chicken breasts work equally well and can be seasoned lightly with salt and pepper beforehand to enhance taste. The lemon vinaigrette is a key component that ties all the ingredients together. The brightness from the lemon juice combined with champagne vinegar and Dijon mustard creates a tangy and slightly creamy dressing without the heaviness of mayonnaise-based dressings. I usually whisk the dressing in a small jar so it's easy to shake and pour evenly over the salad. Adding jalapeño—either fresh or jarred—gives the salad a subtle kick of heat, which balances the sweetness of the peach and the mildness of the beans. For those who prefer milder flavors, reducing the amount of jalapeño or omitting it altogether can still result in a delicious dish. For extra freshness, I like to garnish the salad with additional chopped cilantro and parsley just before serving. These herbs add a burst of color and an aromatic touch that elevates the overall flavor profile. This salad is incredibly versatile. It can be served chilled on warm summer days or at room temperature if you are looking for a quick, nutritious dinner. You can also prepare the components ahead of time and assemble the salad just before serving for a hassle-free meal. Overall, this recipe offers a harmonious balance of flavors and textures, making it a perfect choice for anyone seeking a healthy, flavorful, and easy-to-make summer salad option.
