This marinated chicken, avocado and peach salad is the perfect mix of sweet, savoury and fresh, making it a summer salad that’s as satisfying as it is colourful. Juicy marinated chicken thighs bring richness and depth, balanced by creamy avocado, ripe peach and a hint of tang from lime and soy. The honey in the marinade caramelises the chicken just enough to give it that irresistible golden edge. It’s a dish that feels special but comes together with ease.
Marinated Chicken, Avocado & Peach Salad Recipe:
This healthy and delicious meal is a crowd-pleaser for picnics, barbecues or an easy weeknight dinner. Finish it with a drizzle of Long Track Poppyseed Dressing (or your favourite dressing) for the perfect balance of flavour. Simple, colourful and bursting with freshness, this is a summer evening on a plate.
Ingredients:
- 8 x boneless chicken thighs
- 1 x large baby Cos lettuce
- 2x yellow peaches sliced or mangoes sliced (optional if not in season)
- 1 x punnet cherry tomato (200g)
- 1/2 red onion, thinly sliced
- 2 x avocados sliced
Chicken Marinade
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 4 x tbsp soy sauce
- 2 x tbsp lime juice
- 5 x tbsp honey
- 6 x cloves garlic
- 2 x tsp salt
Method:
- In a medium bowl, combine all the ingredients for the chicken marinade. Toss in the chicken thighs and marinate for at least one hour.
- In a heavy based pan, cook the chicken on medium-high heat until there is a nice sear on the surface of the chicken and the inside is no longer pink. Roughly four minutes on each side – set chicken aside.
- Place lettuce leaves, tomatoes, onion, avocados and peach / mango on a tray or in a bowl.
- Place the golden chicken thighs on top of the salad and dress with Long Track Poppyseed Dressing (or similar).
To download the recipe card, please click here >> Marinated Chicken, Avocado & Peach Salad Recipe Card
