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story.lead_photo.caption Summer Peach and Tomato Salad With Chicken and Pecans Photo by Kelly Brant

This salad contains some of my favorite pairings:

Peaches and chicken

Peaches and pecans

Peaches and tomatoes

Peaches and brie

Did I mention it stars peaches?

It is perfect for summer and as summer produce — I'm looking at you, peaches and tomatoes — really come into season, it'll only get better.

I used arugula as a base, but any salad greens will do.

I whisked together a honey and white balsamic vinaigrette, but any dressing you really like will do. You could even put ranch on it. I won't judge.

Fresh mozzarella or burrata would be excellent.

Did I mention it's versatile?

I've written the recipe to make four servings, but it can easily be adapted for one or two or multiplied for a crowd: just use 1 small chicken breast, 1 peach, a handful of cherry tomatoes, a handful of pecans, an ounce of brie and about 2 cups of salad greens per serving.

Summer Peach and Tomato Salad With Chicken and Pecans

1 pound boneless, skinless chicken breasts

Salt and ground black pepper

Garlic powder, to taste

Paprika, to taste

1 tablespoon vegetable oil

8 cups arugula, baby spinach or other salad greens

4 small peaches, pitted and thinly sliced

1 cup cherry or grape tomatoes, halved

1 cup pecan halves

4 ounces brie, sliced

4 tablespoons olive oil

2 tablespoons white balsamic vinegar

1 tablespoon honey

½ to 1 teaspoon Dijon-style mustard

Season chicken to taste with salt, pepper, garlic powder and paprika.

Heat the oil in a large skillet or grill pan. Add chicken breasts and cook 5 minutes on each side or until internal temperature reaches 165 degrees. Remove chicken to a cutting board to rest while you prepare the rest of the salad.

Divide arugula or other salad greens among 4 salad plates. Top greens with sliced peaches, tomatoes, pecans and brie.

Thinly slice each chicken breast and lay the pieces over the salad in each bowl.

In a blender or mini food processor, combine 2 tablespoons water, the olive oil, balsamic vinegar, honey, mustard and a generous pinch of salt and pepper. Blend until smooth. Taste and adjust flavors as needed.

Drizzle each salad with 2 tablespoons of the dressing, passing any remaining dressing at the table.

Makes 4 servings.

Food on 06/05/2019

Print Headline: Peaches get star billing on the plate

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