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Summer Peach Salad with Pickled Chiles

Stella Star Ingredient: Pickled Chiles


  • For the dressing:
  • 1/4 cup of extra virgin olive oil
  • 3 tablespoons of red wine vinegar
  • 2 tablespoons of raw honey
  • Kosher salt and freshly ground black pepper, to taste
  • For the salad:
  • 1 tablespoon of olive oil
  • 1 boneless chicken breast, boneless and skinless
  • 1/4 teaspoon of sea salt
  • 1/8 teaspoon of black pepper
  • 1 1/2 cups of packed mixed greens
  • 1 peach, sliced
  • 1 avocado, sliced
  • 2 tablespoons toasted pepitas
  • Pickled Hot Chiles:
  • 1 cup white wine vinegar
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic, peeled and crushed
  • 8 fresno chiles, thinly sliced


  1. For the salad dressing: whisk together the oil, vinegar, honey and poppy seeds in a medium bowl.
  2. Heat a skillet over medium-high heat and season the chicken on both sides. Cook the chicken until browned and cooked through, about 5 to 6 minutes per side. Once cooked, remove from heat, rest for 5 minutes, then chop.
  3. In a large bowl, toss together the mixed greens, sliced peach, sliced chicken and toss with dressing. Top with sliced avocados, pepitas, and pickled chiles.
  4. To make the chiles: combine the vinegar, sugar, salt, and garlic in a medium saucepan and bring to a simmer. Add chiles to a bowl and pour the hot liquid over the top and let cool.