Peach, Avocado & Chicken Salad With Poppy Seed Dressing

What's in your salad this summer? Top fresh greens with seasonal produce, chicken breast and homemade poppy seed dressing.


  • For the dressing:
  • 1/4 cup of olive oil
  • 3 tablespoons of red wine vinegar
  • 2 tablespoons of raw honey
  • 2 teaspoons of poppy seeds
  • For the salad:
  • 1 tablespoon of olive oil
  • 1 chicken, boneless and skinless, sliced
  • 1/4 teaspoon of sea salt
  • 1/8 teaspoon of black pepper
  • 1 1/2 cups of packed mixed greens
  • 1/2 peach, sliced
  • 1/2 avocado, sliced
  • 2 tablespoons of raw walnuts, chopped


  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 4 to 6 minutes per side. Once cooked, remove from heat and slice, then set it aside.
  3. In a large bowl, toss together the mixed greens, sliced peach, sliced chicken and sliced avocado. Top with the walnuts.
  4. Pour dressing over the salad. Toss to coat.