Summer Chicken & Peach Chopped Salad
This Summer Chicken & Peach Chopped Salad is the kind of meal that feels fresh, simple, and satisfying all at once. Sweet peaches, fire-roasted corn, creamy white beans, crisp greens, and fresh herbs are tossed together with a bright lemon vinaigrette for a salad that is packed with flavor and texture in every bite.
One of my favorite things about this recipe is how flexible it is. It is perfect for using leftover rotisserie chicken, meal-prepped chicken, or even shredded chicken from a whole roasted chicken. It is also delicious without the chicken for an easy plant-forward lunch or dinner.
Whether you are looking for a quick weeknight meal, meal prep idea, or fresh summer-inspired salad, this recipe comes together easily with wholesome ingredients and minimal cooking required.
How This Recipe Supports Feeling Good
This salad is filled with ingredients that help create a balanced, satisfying meal without feeling heavy. The chicken and Great Northern beans add protein to help keep you full, while the greens, herbs, tomatoes, and peaches bring freshness, fiber, and vibrant flavor.
The lemon vinaigrette keeps the salad light and bright while still adding plenty of flavor, making it a great option for warmer weather or when you want something nourishing and energizing.
Why You Will Love This Recipe
- A great way to use leftover rotisserie or meal-prepped chicken
- Fresh, colorful, and packed with flavor
- Easy to customize with or without meat
- Comes together quickly with minimal cooking
- Perfect for meal prep lunches or easy dinners
- Sweet peaches balance perfectly with the savory ingredients
- The lemon vinaigrette keeps everything light and fresh
- Filled with protein, fiber, and fresh produce for a satisfying meal
Summer Chicken & Peach Chopped Salad
Ingredients
Method
- If using fresh chicken, cook the chicken breasts until fully cooked and shred or dice. Rotisserie or leftover chicken works great for this recipe.
- Wash and prep all produce while the chicken cooks.
- The beans and fire-roasted corn can be added cold or lightly warmed on the stovetop or in the microwave if preferred.
- In a large bowl, combine the lettuce, chicken, beans, corn, tomato, peach, red onion, jalapeño, cilantro, and parsley.
- In a small bowl or jar, whisk together the olive oil, lemon juice, champagne vinegar, Dijon mustard, garlic, salt, and pepper.
- Pour the vinaigrette over the salad and toss until evenly coated.
- Divide into bowls and serve immediately. Add an extra pinch of salt, pepper, or fresh herbs if desired.
