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Basil Lime Chicken & Peach Kale Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 meals


For the chicken/marinade

  • 2 limes cut in half
  • 2 TBSP olive oil divided
  • 1 TBSP honey sub 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 into thin pieces

For the salad

  • 2 peaches sliced
  • 1 cup corn fresh, canned or frozen
  • 1 cup walnuts chopped, sub almonds
  • 1 cup feta cheese sub gorgonzola, blue cheese or goat cheese
  • 6 cups kale chopped, sub 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


  • Make the marinade: To a measuring glass, add 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 24 hours in the fridge.
  • Meanwhile, chop and prepare the remaining salad ingredients and set aside.
  • Make the dressing: Add the olive oil, balsamic vinegar, honey, Worcestershire sauce and salt and pepper to a small jar or container. Seal and shake well. Taste and adjust flavors as necessary.
  • Cook the chicken: heat up a skillet for 3-5 minutes (it needs to be hot!). Add the remaining oil (1 tbsp) and let it heat up for a minute or two. Making sure the chicken has enough space, add a few pieces to the pan. Try to get as little liquid in the pan as possible. Cook the chicken on each side for 4-5 minutes if they're thin pieces. You'll need to cook longer for thicker pieces. Set aside and repeat until all the chicken has cooked.
  • Let the chicken rest and cool down completely before slicing to assemble them with the salads. Hot chicken = soggy salads!
  • Assemble: add 2 cups of kale to each container (you'll have to really pack it in! Deep containers are better for this) followed by 1/3 cup of corn, walnuts, and feta cheese per container. Divided the sliced peaches between each container. Slice the chicken into pieces and divide it between the containers. Top with remaining basil. Keep the dressing separate.