Name: Peach Chicken Summer Salad Coconut Lime Agua Fresca
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 tsp Extra-virgin olive oil; 8 oz Chicken breast boneless skinless (butterflied); Salt; Black pepper; 2 cups Baby spinach; 2 cups Arugula; 1 Peach (sliced); 1 cup Blueberries; 2 oz Goat cheese (crumbled); 2 TBSP Pine nuts; ¼ tsp Dijon mustard; ½ tsp Garlic powder; 1 tsp Lemon juice; 1 tsp Apple cider vinegar; 3 tsp Extra-virgin olive oil; 2 cups Coconut water; 2 cups Water; 1 Lime (juiced); ¼ cup Fresh mint; Ice cubes

Peach Chicken Summer Salad Coconut Lime Agua Fresca

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Prep Time: 15

Cook Time: 10

Servings:

Calories: 491kcal

Ingredients

Summer Salad

1 tsp Extra-virgin olive oil
8 oz Chicken breast boneless skinless butterflied
Salt
Black pepper
2 cups Baby spinach
2 cups Arugula
1 Peach sliced
1 cup Blueberries
2 oz Goat cheese crumbled
2 TBSP Pine nuts

Dressing

¼ tsp Dijon mustard
½ tsp Garlic powder
1 tsp Lemon juice
1 tsp Apple cider vinegar
3 tsp Extra-virgin olive oil

Coconut Lime Agua Fresca

2 cups Coconut water
2 cups Water
1 Lime juiced
¼ cup Fresh mint
Ice cubes

US Customary - Metric

Instructions

Prep all ingredients as listed above.
Drizzle the oil over the chicken and season with salt and pepper.
Preheat a grill over medium heat. Grill the chicken on both sides to an internal temperature of 160°F (74°C). Remove from heat and let rest for 2 -3 minutes before slicing.
Combine all the ingredients for the dressing until combined. Season with salt and pepper.
Portion the spinach, arugula, peach slices, blueberries, goat cheese, and nuts. Top with chicken and drizzle with dressing.
Combine coconut water, water, lime juice, mint and ice cubes and stir well.
Serve the summer salad with coconut lime agua fresca.

Nutrition