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Chicken, Peach & Spinach Salad with Feta & Balsamic Vinaigrette.

  • ½ (5 oz) pkg
    baby spinach
  • ¾ lb
    chicken breasts, boneless skinless
  • ½ (4 oz) pkg
    crumbled feta cheese
  • 1 clove
  • 2
    balsamic vinegar
    black pepper
    Dijon mustard
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    2 peaches
    ½ (5 oz) pkg baby spinach
  • 2
    Transfer the spinach to a large salad bowl.
  • 3
    Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pit; cut each quarter lengthwise into thin wedges. Add to the salad bowl.
  • 4
    Trim off and discard the root end of the garlic; peel and mince or press the garlic. Transfer to a small bowl.
    1 clove garlic
  • 5
    Preheat a skillet over medium heat.
  • 6
    Pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season the cutlets with salt and pepper on both sides.
    ¾ lb chicken breasts, boneless skinless
    ½ tsp salt
    ¼ tsp black pepper
  • 7
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    ½ tbsp extra virgin olive oil
  • 8
    Place the chicken cutlets in the skillet; cook until they are golden brown on the outside and cooked through in the center, 2 to 4 minutes per side. Once done, transfer to a plate. Cook in batches if necessary.
  • 9
    To the garlic, add olive oil, balsamic vinegar, Dijon, salt, and pepper; whisk together.
    1 ½ tbsp extra virgin olive oil
    ½ tbsp balsamic vinegar
    ¼ tsp Dijon mustard
    ¼ tsp salt
    ⅛ tsp black pepper
  • 10
    Add feta to the salad bowl.
    ½ (4 oz) pkg crumbled feta cheese
  • 11
    Pour the dressing over the salad and toss to coat.
  • 12
    Slice the chicken crosswise into strips.
  • 13
    To serve, divide the salad between plates and top with the chicken strips. Enjoy!