How to Make Peach Salad
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (17)
- 14 oz peaches skin-on, sliced
- 4 oz mixed lettuce
- 8 oz skinless boneless chicken breast
- 1 oz corn kernels
- 1 oz red onion julienned
- 0.5 oz feta cheese crumbled
- 1 oz raw walnuts roughly chopped
- 2 tbsp olive oil divided
- 1 tsp traditional Dijon mustard
- 2 tbsp balsamic
- 1/2 tbsp honey
- 1 tsp garlic minced
- 2 tbsp parsley chopped
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
PREP:
Pit and slice the peaches: Rinse the peaches under running water. Split each peach in half using a paring knife. Twist each half in opposite directions to separate them. Use a tip of a metal spoon to dig around the pit, then scoop it out. Repeat this process with the rest of the peaches.
Julienne the red onion: Use a sharpened knife to slice off the two ends. Peel away the outer skin. Discard them. Remove the core and start to julienne the onion.
Roast and chop the walnuts: Air-fry the raw walnuts at 300°F for 10 minutes. Set aside to cool before chopping them into bite-sized chunks.
Mince the garlic: Remove the garlic cloves from the bulb. Slice off the tips. Press the side of the knife onto each clove, then peel away the skin. Mince the freshly peeled garlic.
Chop the parsley: Place the parsley bunch on a cutting board. Cut off the long stems and chop the parsley finely.
COOK:
Marinate the chicken breast: Place 8 oz chicken breast (1 piece) on a large plate. Add 1 tbsp olive oil, 1 tsp garlic, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. With your hands, gently massage the seasonings into both sides of the chicken breast.
Cook the chicken breast: Line the frying basket with parchment paper (optional). Place the well-seasoned chicken breast in the basket and air-fry at 375 °F for 12 minutes. No need to flip the meat halfway through the cooking. Once done, remove and set it aside to cool. Cut the roasted chicken breast into 2 1/2-inch slices for your salad.
Make the dressing: While waiting for the chicken to cook, make the sauce by combining 1 tbsp olive oil, 1 tsp traditional Dijon mustard, 2 tbsp balsamic, 1/2 tbsp honey, and 1/2 tsp pepper in a small mixing bowl. Whisk vigorously until all the ingredients blend well.
Arrange the lettuce: With 4 oz mixed lettuce, make a bed of greens on a serving plate.
Combine the salad ingredients: Atop, add 14 oz sliced peaches, air-fried sliced chicken breast, 1 oz julienned red onion, 1 oz roasted walnuts, 1 oz corn kernels, 0.5 oz feta cheese, and 2 tbsp chopped parsley.
Serve: Drizzle the dressing all over the salad. Toss well and enjoy.