Chicken & Peach Salad With Honey Mustard & Peanut Butter Dressing

When you are looking for a salad with a difference, try this one.  It also combines chicken with the salad to make it a more substantial meal that can turn into the main meal rather than as a side salad.

This salad mixes chicken breast with some traditional salad ingredients.  It is contrasted however with the addition of sweet & juicy pan fried peaches and blueberries.  Top with feta and almonds and you have a fantastic lunch or dinner meal.  The flavour is further enhanced not only through a honey mustard dressing, but also the inclusion of peanut butter.  The end result is an amazing chicken salad packed with flavour.

Although peanut butter may not be your first thought as a salad dressing, it works incredibly well this salad.  When serving this salad, you can optionally refrain from adding the dressing to the salad as the last step before serving.  Those who do not like salad dressing will still really enjoy the chicken salad on its own.  Those who do enjoy the dressing can add it to their plate after serving.

Print Recipe

Chicken & Peach Salad With Honey Mustard & Peanut Butter Dressing

Prep Time

20 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 3 Chicken Fillets breast fillets cut into bite size pieces
• 1/2 tbsp Olive Oil
• 1/2 tsp Salt
• 1 tsp Ground Chilli
• 1/2 tsp Smoked Paprika

Honey Mustard & Peanut Butter Dressing

• 1 clove Garlic crushed
• 4 tbsp Orange Juice
• 1 tbsp Peanut Butter smooth
• 1 tbsp Dijon Mustard
• 1 tbsp Olive Oil use extra virgin
• 2 tsp Honey
• 1/4 tsp Salt

Salad

• 1 Baby Cos Lettuce
• 1 cup Blueberries fresh but use thawed frozen if out of season
• 2 cups Red Cabbage shredded
• 3 Peaches cut into slices. Use canned peaches if out of season
• 1/2 cup Feta Cheese use your favourite. Our local supermarket sells a great tasty Persian feta which I use.
• 1/4 cup Almonds chopped

Prep Time 20 minutes Cook Time 10 minutes Servings people Ingredients 3 Chicken Fillets breast fillets cut into bite size pieces 1/2 tbsp Olive Oil 1/2 tsp Salt 1 tsp Ground Chilli 1/2 tsp Smoked Paprika Honey Mustard & Peanut Butter Dressing 1 clove Garlic crushed 4 tbsp Orange Juice 1 tbsp Peanut Butter smooth 1 tbsp Dijon Mustard 1 tbsp Olive Oil use extra virgin 2 tsp Honey 1/4 tsp Salt Salad 1 Baby Cos Lettuce 1 cup Blueberries fresh but use thawed frozen if out of season 2 cups Red Cabbage shredded 3 Peaches cut into slices. Use canned peaches if out of season 1/2 cup Feta Cheese use your favourite. Our local supermarket sells a great tasty Persian feta which I use. 1/4 cup Almonds chopped

Instructions

1. In a small bowl, add salt, ground chilli & smoked paprika. Stir to combine.
2. Heat olive oil in a frying pan over medium high heat.
3. Add chicken and sprinkle with chilli & paprika mixture. Cook until chicken is browned and cooked through. Remove from pan and set aside.
4. Add peach slices to pan and cook until they start to brown each side. This will only be about 1-2 minutes each side depending on the heat of your pan.

Honey Mustard & Peanut Butter Dressing

1. In a glass jar, such as a mason jar, add garlic, orange juice, peanut butter, dijon mustard, olive oil, honey and salt. Shake well to fully combine.

Salad

1. Cut the baby cos lettuce into smaller pieces. I just cut it in half.
2. Place lettuce in a large bowl as the base for the salad.
3. Add red cabbage and blueberries.
4. Top with chicken & peaches.
5. Sprinkle with chopped almonds and feta cheese. Stir to mix through.
6. Optionally add the dressing at this stage and either leave on top or stir to mix through. Some prefer salad without dressing so you may leave this step for each person to add once they have served the salad on their plate.