Pesto

Peach &

Parmesan

Salad 

This delicious summer salad is just the right combination of sweet with a little spice! Buttercrunch is less bitter than kale or spinach but feel free to use any type of lettuce or leafy green you prefer. 

Prep Time: 20 minutes

Yields: 1 serving

Ingredients: 

3 oz chicken breast tenderloin
1 tsp dried oregano
1 tsp red pepper flakes 
2 cups fresh buttercrunch lettuce, rinsed and chopped
½ ripe peach, rinsed and diced into uniform pieces
2 TBSP freshly grated parmesan cheese
2-3 TBSP Pine Nut Pesto  
 

 

 

Directions: 

  1. Place chicken breast on skillet over medium heat. Season with oregano and red pepper flakes. Cover and cook until juices run clear and chicken is no longer pink in the center, about 6 – 8 minutes.

  2. While chicken is cooking, prepare salad. Top lettuce with peaches and sprinkle with parmesan.

  3. Once chicken has finished cooking, chop into cubes and add to salad. 

  4. Dress with pesto sauce and enjoy!

Notes:

 

  • Peaches are one of my favorite summer fruits but oh man it’s hard to ripen a peach to perfection. Peaches bruise very easily and while you might not notice a soft spot on an un-ripend peach, that bruise will become a moldy disaster by the time the peach is ready to eat. When buying peaches, carefully squeeze to make sure there aren’t any bruises. Be gentle when transporting and unpacking them. Allow 2-3 days to ripen and make sure to eat them once they’re soft (don’t let them over-ripen). It takes a little effort the get that perfect peach but trust me it’s totally worth it!