Pesto Chicken & Peach Salad

A friend showed me this salad last year and I originally thought it was gonna be SO WEIRD. Peach and pesto? Those didn't seem to go together to me. But I made it and OH MY GOODNESS, was it amazing. This is such a wonderful summer salad - the chicken thighs are tender and delicious and the fresh summer peaches bring such a nice brightness of flavor. Topped simply with olive oil and balsamic vinegar, this is a quick salad that is perfect for a fast & healthy weeknight meal!

 
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Cook Time: 20 minutes
Assembly: 5 minutes
 Total Time: 25 minutes

Ingredients

4 boneless, skinless chicken thighs (we have been getting organic, free range chicken these days - I learned why this is so important for our health from this book)
4 cups of spinach (spring mix is good, too!)
1 cup of cherry tomatoes (multicolored, if you're feeling fancy)
1 cup of fresh pesto (store bought or homemade - I use Wegman's from their olive bar, but it's easy enough to make and freeze fresh pesto!)
2 ripe peaches
2/3 cup of crumbled feta
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil plus an extra drizzle for cooking the chicken
Sea salt and fresh cracked black pepper to taste

Instructions

  1. Heat your drizzle of olive oil in a large pan on the stove. Place your chicken thighs in the pan and cook on medium heat.

  2. As the chicken cooks, prepare your tomatoes and peaches. Slice your tomatoes in half and cut your peaches in wedges.

  3. Flip your chicken. The cooked side should be a nice golden brown color. After about 5 minutes or so (when the chicken is mostly cooked), pour your pesto over your chicken in the pan. Toss the chicken in the pesto & continue cooking in the pan.

  4. As the chicken continues to cook, assemble your salad. Divide your spinach on two plates or bowls and top each with the tomatoes and peaches. When you feel your chicken is cooked through, slice it up and put it on the salad. If you're not sure if it's done, cut into a thick part and make sure it's not pink. If it is, toss it back in the pan to cook a little longer.

  5. Sprinkle each salad with 1/3 cup feta cheese and drizzle with a tablespoon each of olive oil and vinegar. Grind salt & pepper over your salads to taste.

 
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Makes 2 servings.

Portion Fix Containers: 1 green, 1 red, 1 purple, 1 blue, 2 tablespoons