G20Eats: Peach Mozzarella Chicken Salad
Welcome to G20Eats–our new series featuring easy to make, easy to eat recipes that even the most novice chef can conquer.
Today’s recipe is a delicious Peach Mozzarella Chicken Salad featuring local, in-season ingredients.
I love shopping and using local ingredients whenever I can. I was inspired for this salad because peaches were on sale. On a similar note, this recipe also uses Foster Farms Simply Raised fresh chicken that is grown locally in California and the PNW. Foster Farms Simply Raised fresh chicken is antibiotic and hormone free, fed a vegetarian diet, and is American Humane Certified.
In today’s world, we want the #NewComfortFood–not food that is rich or heavy, but rather that we are comforted by knowing where the ingredients in the meals we eat are coming from. Totally an idea we can get behind.
Using whole, fresh ingredients is just one way to make sure you’re eating the #NewComfortFood.
I love this salad because the peach adds a little touch of sweetness with every bite. Combined with the creaminess of the avocado, the mellowness of the mozzarella, and the tartness of the lemon and olive oil dressing, this salad is the perfect end to warm weather.
It’s super easy to make and takes 15-20 minutes tops. This recipe makes one serving, but it’s easy enough to double, triple or quadruple for your family.
- 1/2 a chicken breast (3-4 ounces)
- 1 oz of mozzarella
- 1-2 cups of your favorite salad greens
- 1/2 peach
- 1/4 tomato
- 1/2 avocado
- 1/4 cucumber
- 1-2 tbsp olive oil
- 1/2 lemon
First, slice a chicken breast in half and use the flat side of your knife to flatten the breast. Use salt and pepper as desired.
Heat 2-3 tsp of olive oil in small pan over medium heat. When the oil is hot, gently place the chicken breast in the pan. Cook 5-6 minutes each side until the juice runs clear. (To check the chicken, simply make a slice in it–if it’s all white, it’s cooked through).
While the chicken is cooking, slice up your tomato, avocado, cucumber, peach, and mozzarella.
If you want to make the dressing, mix 1 tbsp of olive oil with the juice of half a lemon. Mix well with a fork or spoon.
When the chicken is done, remove it from the pan and allow it to cool while you assemble the rest of the salad. When it’s cool, chop the chicken and mix it into the salad.
Pro-tip: If you cook more chicken and chop the rest of the fruit and veggies, you’ll have an easy to assemble salad for lunch tomorrow.
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