Yum. Yuuuuummmmmmmm. Y-U-M. This salad is frickin delicious. On a random Tuesday, I was craving grilled peaches but was too lazy to bust out the grill for a quick lunch, so tossed some peaches along with some cheater roasted chicken from Trader Joe’s and this dish was born. Peaches + heat is a match made in heaven. Why have I been eating them straight all these years?! (oh yeah, because peach juice running down your chin is one of summer’s great touchstones)
Caramelized Peach, Chicken & Tomato Salad with Sriracha Lime Vinaigrette (paleo, Whole30)
1 breast roasted chicken (or about a fourth of a package pre-roasted olive oil & black pepper sliced roasted chicken from Trader Joe’s)
1 tsp. fat of choice (I’ve used both pork fat and coconut oil, and I must say the pork fat was a touch better here. big shocker)
1 c. (or about a third of a pint) grape or cherry tomatoes
A hand full dry toasted pecans
A few leaves fresh mint
A few leaves fresh basil
Juice of half a lime
1 Tbsp. grapeseed oil
2 tsp. Whole30 sriracha (aka: food of the gods)
Big fat finishing salt
Cut your peaches and chicken into bite-sized pieces while you’re waiting for a medium pan over medium high to reach temperature. Add a teaspoon fat of choice to the pan and follow with the peaches. Sautee, stirring a minute or two and add the chicken. Continue cooking, stirring every minute or two to prevent too much burning until the peaches are caramelized and everything smells heavenly.
While your peaches + chicken are doing their thing, slice the scallions and herbs thin and add to a large bowl with the pecans. Slice the tomatoes in half and add to the bowl.
In a separate small bowl, whisk together the sriracha, grapeseed oil and lime juice.
When the chicken & peaches are done, add to the large bowl. Toss with the dressing and finish with a sprinkle of big fat salt.
Serves 1 for lunch – there may be growling.