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A hearty and tasty salad. With the heat, here is a salad with a fresh flavor, light yet satisfying and easy to prepare. Crisp romaine lettuce, sweet cherry tomatoes, crunchy cucumbers, and juicy peaches offer fresh and light flavors, while strips of grilled chicken breast, diced avocado, and goat cheese elevate the salad to the next level.
This recipe is flexible: add toasted nuts if you like, a hard-boiled egg, or other dressings like creamy ranch or yogurt tahini. Doubling the recipe you could also serve it as a main dish for a spring or summer dinner.
Ingredients
For the salad
- 18 slices grilled chicken breast cut into strips
- 4 slices smoked bacon plain
- 2 heads romaine lettuce cut into strips
- 1 cup cherry tomatoes diced
- 2 units peaches diced
- 1 unit cucumber diced
- 1 unit avocado peeled, halved, pitted, diced
- 150 g feta crumbled
For the dressing
- ¾ cup olive oil
- ¼ cup vinegar red wine
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon oregano dried
Instructions
- Heat a large skillet or cast-iron pan and cook the bacon until crispy, about 10 to 12 minutes.
- Let the bacon cool, then crumble into half-inch pieces.
- Prepare the dressing: vigorously whisk all ingredients together in a small bowl.
- Add the lettuce, chicken, bacon, peaches, cucumber, avocado, and tomatoes to a large bowl and gently toss with tongs.
- Add the vinaigrette and toss to combine. Top with crumbled feta.
- Store any extra vinaigrette in an airtight container in the refrigerator. Serve immediately.
