This juicy peach salad has all the best flavors of summer. Juicy stone fruit and tangy feta cheese make for the most flavorful salad combo. We add pistachios for some crunch and fresh basil leaves for another essence of summer flavor.
Ingredients
- 2 medium chicken breasts
- 2 tsp garlic powder
- Kosher salt
- Cracked black pepper
- 2 tbsp olive oil, divided
- 1 head of curly kale, ribs removed and chopped
- Dijon mustard vinaigrette
- 2 peaches, diced
- 1 cup of Athenos Traditional feta cheese crumbles
- 1/4 cup chopped pistachios
- 8-10 fresh basil leaves, thinly sliced
Method
- Season chicken breasts evenly with garlic powder, kosher salt and cracked black pepper. Add 1 tbsp oil to a heavy bottom cast iron pan and heat on medium heat.
- Add chicken breasts to the pan and cook for 8-10 minutes on each side or until the internal temperature has reached 165 F. Remove from pan and let rest for 1-2 minutes before dicing.
- While the chicken is cooking, prepare the salad. Remove ribs from the centers of the kale leaves and roughly chop. Place chopped kale into a large mixing bowl.
- Drizzle kale with 1 tbsp of olive oil and massage together until the kale is bright green or slightly wilted.
- Add peaches, feta cheese, pistachios, basil leaves, and chopped warm chicken to the kale mixture. Drizzle with 1/4 cup (or desired amount of Dijon mustard vinaigrette) and stir together. Garnish top of salad with more feta cheese and basil.