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Dinner Recipes

Chicken ‘n’ Peach Salad

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

Serving Size:


Active Time:

30 min.

Total Time:

30 min.


  • 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


  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.
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