Summer Peach Salad with Pickled Chiles
Stella Star Ingredient: Pickled Chiles
Ingredients
- 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
Steps
- For the salad dressing: whisk together the oil, vinegar, honey and poppy seeds in a medium bowl.
- 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.
- 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.
- 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.