Chicken ‘n’ Peach Salad

Sweet, juicy peaches combine with peppery arugula, crunchy radishes and buttery avocado in this refreshing meal-in-a-bowl.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tsp. chili powder
• 2 mini cucumbers
• 2 peaches
• 2 avocados
• 2 Tbs. olive oil
• 1 Tbs. lime juice
• 1 small clove garlic
• 8 cups baby arugula
• 4 radishes, quartered
• 2 Tbs. sunflower seeds

Instructions

1. Cut chicken thighs in half; sprinkle with chili powder and ½ tsp. salt. Coat nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook, flipping once, until no longer pink in centers, 7-8 min. per side.
2. Chop cucumbers. Pit peaches; cut into ½ ” wedges. Pit, peel and chop avocados; reserve ⅔ cup for dressing.
3. In food processor, process reserved ⅔  cup chopped avocado, ¼ cup water, olive oil, lime juice, garlic, ⅛ tsp. salt and ⅛ tsp. pepper until smooth. Place arugula, radishes, cucumbers, peaches, remaining chopped avocado and chicken on serving platter; sprinkle with sunflower seeds. Serve with dressing.