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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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.
- 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