15 Minute Chicken Salad

Side view of Stone Fruit Chicken Salad on a round wood cutting board

15 Minute Chicken Salad

Stone Fruit Chicken Salad is an incredibly pretty summer salad that's tossed in a Hot Honey Vinaigrette you're going to love! A delicious, quick and easy main dish salad with pan seared chicken, peak season stone fruit, and fresh herbs.

Prep Time7

Cook Time8

Total Time15

Servings: 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

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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.

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