Peachy Summer Salad: Peaches, Sweet Potato, Chicken, and Spinach

Juicy peaches, creamy sweet potato, crumbled goat cheese, and savory pistachios: what else does a summer salad need?

Juicy peaches, creamy sweet potato, crumbled goat cheese, and savory pistachios: what else does a summer salad need?

Healthy Salad Recipe: Peaches, Sweet Potato, Chicken, and Spinach 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 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.

Make it fresh for lunch or dinner, and don’t keep it to one season! Swap apples for peaches in the fall, and apricots in the spring.

SERVINGS: 3

COOK TIME: 15 Minutes

No peaches? Use nectarines, plums, pears, or any seasonal fruit of choice in this delectable sweet and savory summer salad!

No peaches? Use nectarines, plums, pears, or any seasonal fruit of choice in this delectable sweet and savory summer salad!

Peach, Sweet Potato, Chicken & Spinach Summer Salad Ingredients

  • 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

How to Make This Peachy Summer Salad

  1. Preheat oven to 350 degrees. Line sheet pan with foil. Rinse and pat dry the chicken breasts and lay out on the sheet pan.

  2. Season the chicken breasts with salt and pepper to taste. Roast for 20-25 minutes until cooked through.

  3. While the chicken is cooking, heat 1/4 of the olive oil in a skillet over medium heat. Cook the chopped sweet potato for about 7 minutes, stirring occasionally.

  4. Add the peach slices to the pan. Cook until slightly browned and the sweet potatoes are more tender, adding more oil if necessary.

  5. In a bowl or mason jar, whisk together the remaining oil, salt, balsamic vinegar, and maple syrup.

  6. 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.

  7. Last step: Enjoy!

Peaches, Sweet Potato, Chicken, and Spinach Salad Recipe Notes

No Peaches?

Use nectarines, plums, pears, or any seasonal fruit of choice!

No Goat Cheese?

Try feta or cashew cheese instead.

Peachy Summer Salad Recipe Nutrition Facts:

Amount per serving:

Calories 494

Fat 29g

Carbs 22g

Fiber 4g

Sugar 11g

Protein 41g

Cholesterol 121mg

Sodium 358mg

Vitamin A 10357IU

Vitamin C 20mg

Calcium 86mg

Iron 3mg

Did you try the recipe? Did you like it? Let me know! I’d love to hear from you by email at Ashley@AshleyBrownFitnessNutrition.com OR on Instagram at @ashleybrownfitnessnutrition.

Enjoy!

Recipes, NutritionAshley Browndinner, lunch