Raspberry Peach Salad with Grilled Chicken, Feta, and Almonds
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Peach Salad with Grilled Chicken and Raspberries

A healthy and beautiful peach salad with grilled chicken, raspberries, and feta in a honey balsamic vinaigrette. The perfect dish to celebrate summer!


For the Peach Salad:

  • ounces Earthbound Farm Kale Italia salad greens
  • 2 small grilled boneless skinless chicken breasts — cut into bite-sized pieces
  • 2 small peaches — sliced
  • 1/2  cup fresh raspberries
  • 1/4 cup toasted slivered almonds
  • 1/4 cup crumbled feta cheese

For the Honey Balsamic Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper


  1. Divide the salad ingredients between two plates.
  2. In a small bowl or measuring cup, whisk together the dressing ingredients: balsamic vinegar, olive oil, mustard, honey, salt, and pepper. (Alternatively, you can shake all of the ingredients in a tightly sealed jar until combined). Drizzle 1-2 tablespoons of dressing over the salads, then gently toss to coat. Enjoy immediately.

Recipe Notes

You will likely have some of the honey balsamic dressing left over. Store it in a tightly sealed container in your refrigerator for up to three weeks, then use it to make this peach salad again!
Course: Main Course, Salad
Cuisine: American
Keyword: Easy Salad Recipe, Peach Salad with Grilled Chicken and Raspberries

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