Fresh Peach Salad

Serves 2-4
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Adapted from Cooking Light.


2 ripe peaches, cored and cut into 1/8 sections
2 chicken breasted
Baby greens, spinach, or arugula
4 ounces goat cheese
1/2 Cup pecans, toasted and roughly chopped

Molasses Vinaigrette:

2 Tablespoons balsamic vinegar
1 Teaspoon molasses
1 Teaspoon Dijon mustard
1 Tablespoon shallot, minced
1 lemon, juice only
1/3-1/2 Cup olive oil
Salt and pepper


1) Whisk together all the vinaigrette ingredients or shake them together in a jar.

2) Cook the chicken by liberally seasoning two chicken breasts with salt and pepper. Heat 2 Tablespoons of oil in an oven safe pan. Once the oil is hot, set the chicken in the pan, skin side down. Let that cook for about 7 minutes and then flip it. Cook for 7 more minutes and then transfer to an oven to finish cooking at 350 degrees for about 20 minutes.

3) Let the chicken rest for 5 minutes and then slice it up!

4) Toast the pecans by setting them in a dry pan until they are warm and fragrant.

5) Wash and dry the greens if they aren’t pre-washed.

6) Add a few handfuls of greens along with cheese to a large bowl. Pour a few tablespoons of dressing in the bowl and tossed everything for a bit until all the greens were well coated.

7) Sprinkle on the pecans, lay down your sliced peaches and chicken.