Peaches, Sweet Potato, and Chicken Salad
Salads aren’t always the most exciting dish, so when I find a new recipe, I need to share it with guys. No matter what salad toppings you usually go for, this recipe is the best of all worlds.
A blend of fruits and vegetables makes it fresh and healthy, pistachios (or any nut of choice) add the perfect crunch, and the easy-to-make homemade salad dressing is the ideal complement to this sweet and savory end-of-summer salad. To make it even better: this dish has a great balance of carbs, fats, and protein to keep you—and your body—happy and satisfied.
Let me know if you enjoy! I love getting to share these recipes with you all.
COOK TIME: 15 Minutes
1 Sweet Potato (medium, cut into small cubes)
1 Peach (sliced)
1/4 tsp Sea Salt
1 tbsp Balsamic Vinegar
1 1/2 tsps Maple Syrup
4 cups Baby Spinach
1/2 cup Cherry Tomatoes (halved)
1/4 cup Pistachios (shelled and chopped)
1/4 cup Goat Cheese (crumbled)
1/4 cup Extra Virgin Olive Oil
12 ozs Chicken Breast
Preheat oven to 350 degrees. Line sheet pan with foil. Rinse and pat dry the chicken breasts and lay out on the sheet pan. Season with salt and pepper to taste. Roast for 20-25 minutes until cooked through.
Heat 1/4 of the olive oil in a skillet over medium heat. Cook sweet potato for about 7 minutes, stirring occasionally. Add the peach slices. Cook until slightly browned and the sweet potatoes are tender, adding more oil if necessary.
In a bowl or mason jar, whisk together the remaining oil, salt, balsamic vinegar, and maple syrup.
Cut chicken into slices or bite-sized pieces. Divide spinach, sweet potato, peaches, tomatoes, pistachios, and cheese into bowls and top with the chicken. Drizzle with your desired amount of dressing. Enjoy!
Use nectarines, plums, pears, or any seasonal fruit of choice!
No Goat Cheese?
Try feta or cashew cheese instead.
Amount per serving:
Vitamin A 10357IU
Vitamin C 20mg