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Summer Citrus and Peach Chicken Salad

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"Spicy and sweet, creamy and crunchy, this summer salad is perfect for year-round enjoyment if you can get your hands on the produce!"
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52 m servings 371
Original recipe yields 8 servings


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  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 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.
  3. 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.
  4. 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

Per Serving: 371 calories; 26.6 13.9 20.7 50 285 Full nutrition

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