Peach & Arugula Chicken Salad with Honey-Lime Dressing

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant summer salad featuring pan-seared chicken, juicy peaches, and peppery arugula, dressed in a zesty honey-lime vinaigrette. This American-inspired salad recipe, ready in about 20 minutes, pairs chicken breasts, olive oil, garlic powder into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 lbs chicken breasts
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 large ripe peaches
• 5 oz arugula
• 1/4 cup feta cheese
• 1/4 cup sliced almonds
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1/4 tsp Dijon mustard

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken breasts dry, then toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
2. Step 2: Spread chicken on a baking sheet and roast for 18 minutes until cooked through; let rest 5 minutes before slicing.
3. Step 3: Whisk dressing ingredients: 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lime juice, 1 teaspoon honey, and 1/4 teaspoon Dijon mustard.
4. Step 4: In a large bowl, combine arugula, sliced peaches, and crumbled feta cheese.
5. Step 5: Add sliced chicken to the bowl, drizzle with dressing, and toss gently to coat.
6. Step 6: Top with toasted sliced almonds and serve immediately.