Movin’ to the country, gonna eat me a lot of peaches! This recipe has me singing and dancing! This Peach & Quinoa salad with grilled chicken is delicious! It is the perfect summertime recipe and I literally cannot wait to eat my lunch today!
COOKING LIGHT RECIPE & MY MODIFICATIONS
I adapted this recipe from Cooking Light but changed up the seasoning on the chicken, used quinoa instead of bulgar and made 2# of chicken. I also grilled the chicken on the actual grill (click here for the one I have) or you can use a grill pan if the weather isn’t accommodating (click here for my favorite).
NUTRITION, GLUTEN-FREE & VEGETARIAN
These stats are based on a 6oz serving of chicken. This recipe has 351 calories, 11g fat, 21g carbs and 43g protein! If you are vegetarian just make the salad without the grilled chicken and maybe add more quinoa to give you that extra boost of protein. Gluten-free folks, you are good to go as is!
Honestly the salad portion of this recipe is so light and delicious, you could serve the salad as a side to your favorite main or make it in one big batch for a cookout! 
HEALTHY & DELICIOUS
This recipe is perfect for those days when you know you should eat healthy but you just want to splurge. The grilled chicken is the epitome of health and while so is the salad, it has those juicy peaches that make you feel like you are eating something decadent. I hope you enjoy this recipe as much as I did! Its the perfect summer, lunchtime meal!
WHERE TO BUY
You can buy all of these products at Trader Joes or even your local market! Peaches are in season June-August. The ones I bought recently were a little firm but it’s still May so I am sure they are only going to get better! I like to buy my arugula, rice vinegar, olive oil and quinoa from Trader Joes as they have the best prices!
Products I love to use when cooking this meal:
- 2/3 cup quinoa, dry
- 2 lbs chicken breasts
- creole seasoning, blackened seasoning, salt & pepper (to season chicken)
- 4 cups arugula, packed
- 2 cups cherry/grape tomatoes, halved
- 2 cups fresh peaches, sliced (about 3 small peaches)
- 3 tbsp olive oil
- 2 tbsp rice vinegar
- 1/2 tsp salt
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make quinoa according to package instructions
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lightly season both sides of the chicken breast with salt, pepper, creole and blackening seasoning
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grill chicken breasts for approximately 14 minutes or until internal temperature reaches 165 degrees. let cool and slice into strips.
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in a large mixing bowl, combine, quinoa, arugula, tomatoes, peaches, olive oil, salt, vinegar. lightly toss to combine
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take a fifth of the salad and top with 6oz of grilled chicken strips. Enjoy!
- 351 Calories
- 11g Fat
- 21 Carbs
- 43 Protein
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