Chopped Salad With Chicken, Peach and Crumbled Feta
Jessica Faith Meter
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Ericka Martins.
- Serves
- 4 to 6
- Prep Time
- 15 Minutes
- Cook Time
- 10 Minutes
A hearty, lush salad is my constant craving. In colder months, it’s kale and Brussels sprouts with Caesar dressing. With warm weather finally here, I’m constantly looking for a salad that is fresh tasting, light yet satisfying, and easy to put together. The trees are blossoming, my garden is bursting with colors, and I’m looking for something verdant to put on my table.
Enter: This chopped salad with Boar’s Head FireSmith™ Flame Grilled Chicken Breast. Crisp romaine lettuce, sweet cherry tomatoes, crunchy cucumber, and juicy peaches deliver fresh and light flavors, while strips of sliced Boar's Head FireSmith™ Flame Grilled Chicken Breast, crispy Boar's Head bacon, diced avocado, and tangy Boar’s Head goat cheese take the traditional chopped salad to the next level. A simple red wine vinaigrette makes this vibrant dish a refreshing and nourishing lunch, plus, this recipe is flexible—add toasted nuts if you’d like, a hard boiled egg, or other dressings like creamy ranch or yogurt tahini. Double the recipe and it could even serve as a show-stopping main course for a dinner party.
Ingredients
For the salad:
- 18 slices Boar’s Head FireSmith™ Flame Grilled Chicken Breast, cut into strips
- 4 slices Boar’s Head Naturally Smoked Bacon
- 2 heads romaine lettuce, cut into strips
- 1 cup cherry tomatoes, cut into small cubes
- 2 peaches, cut into small cubes
- 1 English cucumber or 2 Persian cucumbers, cut into small cubes
- 1 avocado, peeled, halved, pitted, and cubed
- 4 ounce Boar's Head Crumbled Feta
For the vinaigrette:
- ¾ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
Featured Video
This recipe is shared in partnership with Boar’s Head.
Directions
Instructions
- Step 1
Heat a large sauté pan or cast-iron skillet and cook bacon until crisp, 10 to 12 minutes. Allow bacon to cool, then crumble into ½-inch pieces.
- Step 2
Make the vinaigrette: Vigorously whisk all ingredients together in a small bowl.
- Step 3
Add the lettuce, chicken, bacon, peaches, cucumber, avocado, tomatoes, and peaches to a large bowl and gently mix using tongs. Add the vinaigrette and toss to combine. Top with the crumbled feta. Reserve any extra vinaigrette in an airtight container in the fridge. Serve immediately.