Ingredients

Peach and Cucumber Salad with Roasted Chicken:

• 2-3 cups butter lettuce (or any tender greens)
• 2 ripe peaches (or any stone fruit), sliced
• 1 large cucumber, halved and sliced into half moons
• 1 cup thinly sliced fennel
• 1/4 cup red onion, thinly sliced
• 1/2 cup chopped fresh mint or basil
• 1/2 cup chopped nuts (Marcona almonds, pistachios, pecans)
• 1/2 cup feta in brine, crumbled
• 1 boneless, skinless chicken breast
• Olive oil
• Salt and pepper

Champagne Vinaigrette:

• 1/4 cup champagne vinegar
• 1/2 cup olive oil
• 1 Tbsp honey (or hot honey)
• 1/4 cup finely diced shallot (about 1 medium shallot)
• Salt and pepper, to taste

Instructions

1. Cook the chicken: Season both sides of the chicken breast with a drizzle of olive oil, salt and pepper. Grill, bake, or pan-sear until fully cooked (internal temp: 165 F). Let it rest for 5 minutes, then chop into bite-sized pieces.
2. Make the vinaigrette: In a bowl or jar fitted with a lid, combine all dressing ingredients. Whisk or shake well to combine.
3. Assemble the salad: In a large bowl, combine all salad ingredients. If meal prepping, leave off the nuts until ready to enjoy. Add the chopped chicken. Drizzle with vinaigrette and toss gently to coat.