Spicy and sweet, creamy and crunchy, this summer salad is perfect for year-round enjoyment if you can get your hands on the produce!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified




  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Drizzle chicken with 2 tablespoons olive oil; season with salt and pepper. Grill chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on a flat work surface and slice crosswise into strips.

  • Place orange juice, 1/2 cup olive oil, tomatillos, shallot, jalapeno, vinegar, cilantro, 1/2 teaspoon salt, and 1/4 pepper in a blender. Puree until dressing is smooth.

  • Place salad greens in a bowl. Drizzle dressing on top. Add chicken, peaches, avocados, and mint. Crumble dried oranges and sprinkle over the salad.

Cook's Notes:

You can make your own salad greens mix; we used spinach, red leaf lettuce, green leaf lettuce, and romaine lettuce.

Orange vinegar may be substituted for the cider vinegar if you can find it.

An immersion blender may be used in place of a stand blender.

Nutrition Facts

371 calories; 26.6 g total fat; 50 mg cholesterol; 285 mg sodium. 13.9 g carbohydrates; 20.7 g protein; Full Nutrition