Basil Lime Chicken & Peach Kale Salad
Indulge in a burst of flavors with our Basil Lime Chicken & Peach Kale Salad. This vibrant dish combines succulent chicken infused with zesty basil and lime, paired perfectly with sweet peaches and nutrient-packed kale. A refreshing and wholesome delight ready in no time!
Servings: 3 meals
Ingredients
For the chicken/marinade
- 2 limes halved
- 2 TBSP olive oil divided
- 1 TBSP honey or agave or maple syrup, plus more to taste
- 1 cup basil chopped finely, divided
- 1 cloves garlic minced
- 1 TBSP soy sauce
- 1/2 tsp salt
- 16 oz chicken breast sliced thinly
For the salad
- 2 peaches sliced
- 1 cup corn fresh, canned or frozen
- 1 cup walnuts chopped, or almonds
- 1 cup feta cheese or gorgonzola or goat cheese
- 6 cups kale chopped, or spinach or greens of your choice
For the dressing
- 1/4 cup olive oil
- 2 TBSP balsamic vinegar
- 1 TBSP honey sub agave or maple syrup, plus more to taste
- 1 tsp Worcestershire sauce sub soy sauce
- Salt and pepper to taste
Instructions
- In a measuring cup, combine juice from 2 limes, half of the olive oil, honey, half of the basil, garlic soy sauce and salt. Stir well and taste. Place the sliced chicken in a big bowl or baking dish and pour the marinade on top. Let the chicken sit for 15 minutes up to 12 hours in the fridge, covered.
- Chop and prepare the remaining salad ingredients and set aside.
- Combine the olive oil, balsamic vinegar, honey, Worcestershire sauce and salt and pepper in a small jar or container. Seal and shake well. Taste and adjust flavors as necessary.
- Heat a skillet over medium-high heat for 2 to 3 minutes. Add the remaining oil (1 tbsp) and swirl to coat the bottom of the pan. Without crowding the pan, add a few pieces of chicken. Cook the chicken on each side for 4-5 minutes; longer, if the pieces are thicker. Remove from the pan and set aside. Repeat until all the chicken has been cooked.
- Let the chicken rest and cool completely before slicing to assemble them with the salads. Hot chicken = soggy salad!
- Place 2 cups of kale in each container (deep containers are better for this) followed by 1/3 cup of corn, walnuts, and feta cheese. Divide the sliced peaches among each container along with the chicken. Top with remaining basil. Keep the dressing separate.
