Chicken · 30 min
Chicken, Peach & Spinach Salad with Feta & Balsamic Vinaigrette
- 30 min
- 2–6 servings
- 472 kcal / serving
A bright chicken salad with peaches, spinach, and feta tossed in a tangy balsamic-Dijon dressing. It comes together quickly on weeknights, balancing warm chicken with crisp greens and juicy fruit.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- ¾ lbchicken breasts, boneless skinless
- ½ (4 oz) pkgcrumbled feta cheese
- 1 clovegarlic
- 2peaches
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 1 clovegarlic
- 2peaches
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| peaches | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash the produce and dry thoroughly; set aside spinach if it isn’t pre-washed.
- Spread the spinach in a large salad bowl.
- Cut the peaches by quartering them around the pit, separating the segments, removing the pit, and slicing each quarter into thin wedges; add them to the bowl.
- Peel and mince the garlic, then transfer it to a small bowl.
- Preheat a skillet over medium heat.
- Pat the chicken dry and place on a cutting board; slice horizontally to form thin cutlets and season both sides with salt and pepper.
- When the skillet is hot, add a splash of olive oil and swirl to coat the bottom.
- Cook the chicken cutlets until golden on the outside and cooked through, about 2–4 minutes per side; transfer to a plate and cook remaining batches if needed.
- Whisk together olive oil, balsamic vinegar, Dijon, garlic, salt, and pepper to make the dressing; pour over the salad in the bowl and toss with the feta.
- Slice the chicken crosswise into thin strips and add on top of the salad, then divide the mixture onto plates to serve.
Two tips
- Prep the peaches and garlic ahead of time to speed assembly at mealtime.
- If you don’t have feta, crumble another crumbly cheese you have on hand, or swap peaches for nectarines if preferred.
Nutrition per serving
- Calories
- 472 kcal
- Protein
- 45 g
- Carbs
- 18 g
- Fat
- 25 g
- Fiber
- 3 g
- Sodium
- 366 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.