About This Recipe
A perfect light and refreshing summer salad, this Peach and Pistachio Salad with Grilled Chicken is loaded with flavor, healthy fats and protein, and topped with the most delicious honey lemon vinaigrette. It only requires 10 ingredients and is paleo, gluten free, dairy free, and low carb!
Ingredients
- 1 pound chicken breast
- 5 ounces arugula
- 2 medium peaches, sliced (200 grams)
- 1/2 cup shelled pistachios
- 1/4 cup lemon juice
- salt and pepper
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 tablespoon honey*
- 1/2 teaspoon ground ginger
- salt and pepper, to taste
Instructions
- Marinate chicken in 1/4 cup lemon juice and season liberally with salt and pepper and let sit for 30 minutes or as long as overnight. After it is done marinating, light grill to medium-high heat. Once hot, grill chicken for 20-25 minutes until cooked through.
- While chicken cooks, make the dressing by whisking everything together. Toss the arugula, peaches, and pistachios with the dressing. Top with grilled chicken and enjoy!
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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