Spicy Sweet Chicken & Peach Salad with Honeyed Pecans

Boston lettuce offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.

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Prep Time
20 min
20 min


  • 6 cups torn Boston lettuce

    8 oz cooked chicken, sliced (grilled, roasted or rotisserie chicken)

    1 cup sugar snap peas, trimmed

    ½ cup sliced roasted red pepper

    1 large peach, pitted and thinly sliced (TIP: For added flavor, try grilling pitted peach halves, cool then slice.)

    ¼ cup Sriracha Balsamic Vinaigrette, or to taste

    ½ cup Honeyed Pecans

    ¼ cup shredded aged cheddar cheese


In a large bowl, combine lettuce, chicken, peas, red pepper and peach. Drizzle with dressing and toss gently to coat. Divide among plates. Sprinkle with pecans and cheese. 

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 372
  • Carbohydrate Content 21 g
  • Cholesterol Content 50 mg
  • Fat Content 25 g
  • Fiber Content 4 g
  • Protein Content 19 g
  • Saturated Fat Content 4.5 g
  • Sodium Content 254 mg
  • Sugar Content 14 g
  • Monounsaturated Fat Content 14 g
  • Polyunsaturated Fat Content 5 g