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A white plate of chicken salad with grilled chicken, lettuce, cucumbers, avocado, cherry tomatoes, peach slices, and leafy greens sits on a wooden board.
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15 Minute Chicken Salad

This 15 Minute Stone Fruit Chicken Salad is a fresh and colorful main dish salad with pan-seared chicken, juicy peaches or nectarines, avocado, tomatoes, cucumbers, fresh herbs, and a sweet-tangy hot honey vinaigrette.
Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 294kcal
Author: Stephanie Wilson

Ingredients

  • Olive oil
  • 4 thin cut boneless skinless chicken breasts
  • 3 tablespoons Italian seasoning Herbs de Provence (or your favorite Chicken rub)
  • 3-4 heads butter lettuce or baby romaine
  • 1 bunch fresh chives snipped
  • 2 avocados sliced
  • 1 cup cherry tomatoes
  • 4 Persian cucumbers sliced (or English cucumbers)
  • 3 ripe nectarines peaches, plums, or other stone fruit

Hot Honey Vinaigrette

  • 1 lemon juiced
  • 3 tablespoons apple cider vinegar
  • 6 tablespoons olive oil
  • 1 shallot finely minced
  • 2 cloves garlic finely minced
  • 2 tablespoons honey warmed
  • ⅓ cup freshly grated parmesan cheese
  • Salt and black pepper to taste

Instructions

  • Coat chicken breasts with a bit of olive oil and season both sides with salt, pepper, and seasoning of choice (Italian seasoning, Herbs de Provence, or favorite Chicken rub).
  • Heat 2 tablespoons olive oil in a nonstick or well-seasoned cast iron skillet. Cook the chicken breasts for about 4 to 6 minutes per side, or until nicely browned and cooked through. Cooking time will depend on the thickness of the breasts. Remove from the skillet and set aside.
  • Toss the lettuce, avocado, stone fruit, cucumbers, and snipped chives with the vinaigrette. Serve on a large platter.
  • Thinly slice the chicken breasts and lay them on top of the salad (or serve individually on top of salad servings). Add additional Parmesan cheese if needed.
  • For the Vinaigrette
  • Whisk all ingredients together until emulsified.

Notes

  1. Chicken: Use thin-cut chicken breasts or cutlets so the chicken cooks quickly and evenly.
  2. Stone Fruit: Any ripe stone fruit works well in this salad, including peaches, nectarines, or plums.
  3. Prep Tips: Let the chicken rest for a few minutes before slicing to keep it juicy. To help prevent avocado from browning, drizzle slices with a little lemon or lime juice before adding them to the salad.
  4. Make Ahead: The hot honey vinaigrette can be made ahead and refrigerated. Whisk well before serving.
  5. Serving: For a heartier meal, serve with warm bread, crackers, quinoa, couscous, or a cup of soup.

Nutrition

Calories: 294kcal | Carbohydrates: 27g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 88mg | Potassium: 1073mg | Fiber: 11g | Sugar: 12g | Vitamin A: 2673IU | Vitamin C: 26mg | Calcium: 99mg | Iron: 3mg