Sweetgreen Peach and Goat Cheese Salad

This Sweetgreen Peach and Goat Cheese Salad is an easy copycat recipe that's so much cheaper to make at home! It's the perfect sweet and savory combo, featuring juicy peaches, creamy goat cheese and lots of fresh basil. Round it out with some blackened chicken for protein, and a homemade balsamic vinaigrette for a salad that'll become your new summer favorite!

Servings people

Cook Time 10

Marinating Time 30

Total Time 40

Equipment

cutting board
knife
medium bowl
spoon or whisk
grill pan or normal pan
tongs
small bowl or jar

Ingredients

For the Blackened Chicken:

1 lb boneless, skinless chicken breast butterflied into thin slices (about ¼-½" thick)
1.5 tbsp olive oil or avocado oil
1 tbsp balsamic vinegar
1.5 tsp chili powder
1 tsp cumin
1 tsp kosher salt
½ tsp coriander
½ tsp black pepper
¼ tsp red pepper flakes

For the Balsamic Vinaigrette:

6 tbsp olive oil (¼ cup + 2 tbsp)
¼ cup balsamic vinegar
½ tbsp dijon mustard
kosher salt & black pepper to taste

For the Salad:

4 oz spring mix
4 oz shredded kale
4 oz goat cheese crumbled
2 large peaches cut into chunks
2 mini cucumbers cut in half lengthwise, then sliced
⅓ cup almonds roughly chopped
½ oz fresh basil leaves chopped

Instructions

In a medium-sized bow, whisk together the oil, balsamic and spices. Then, add chicken and toss to coat in the marinade. Cover the bowl with plastic wrap and refrigerate for about 30 minutes or up to 4 hours.
1 lb boneless, skinless chicken breast, 1.5 tbsp olive oil, 1 tbsp balsamic vinegar, 1.5 tsp chili powder, 1 tsp cumin, 1 tsp kosher salt, ½ tsp coriander, ½ tsp black pepper, ¼ tsp red pepper flakes
Once the chicken is done marinating, bring a grill pan (or large non-stick pan) to medium heat. Once hot, add the chicken and let cook for 4-5 minutes per side, or until the internal temperature is just below 165F. Transfer to a cutting board to rest for 5 minutes before chopping into cubes.
While chicken is resting, prepare the balsamic vinaigrette by adding all ingredients to a small bowl or jar and stirring or shaking until combined and emulsified.
6 tbsp olive oil, ¼ cup balsamic vinegar, ½ tbsp dijon mustard, kosher salt & black pepper
Assemble your Sweetgreen Peach and Goat Cheese Salad starting with ¼ of the kale and spring mix, then top it with goat cheese, peaches, cucumber, almonds, basil and blackened chicken. Drizzle balsamic vinaigrette over top. Enjoy!
4 oz spring mix, 4 oz shredded kale, 4 oz goat cheese, 2 large peaches, 2 mini cucumbers, ⅓ cup almonds, ½ oz fresh basil leaves

Video

Calories: 581kcal

Course: Dinner, Lunch, Main Course, Salad

Cuisine: American

Diet: Gluten Free

Keyword: Balsamic, Basil, Copycat Recipe, Cucumber, Gluten Free, Goat Cheese, Kale, Peach, Salad, Salad Dressing, Spring Mix, Summer Recipes, sweetgreen

Nutrition