Updated: Jan 16
This is a very light a refreshing salad, perfect for summer! Featuring fresh Okanagan peaches.
2 chicken breast
1/2 red onion, diced
3 cups arugula
1 lemon, zested
6 cherry tomatoes, halved
2 peaches, quartered
splash canola oil
splash balsamic vinegar
2 pinches salt
10 pecans, toasted
drizzle balsamic glaze *see note
Preheat oven to 425˚F.
On parchment lined baking sheet place chicken breast and onions. Coat with a tiny bit of oil and season with salt and pepper. Bake until chicken is fully cooked about 15-20 minutes (depending on size).
In salad bowl mix together arugula, lemon zest and tomatoes. Set aside.
Heat cast iron pan on high, sear peaches until caramelized. Remove from pan and set aside.
Once chicken is cooked, dice into chunks and toss in with arugula mixture along with the red onions and caramelized peaches. Add oil, balsamic, salt and honey and mix. Place neatly on plate. Garnish with toasted pecans and drizzle of balsamic glaze.
Note: This is the brand of balsamic glaze that I like to use.