Satisfying Chicken Thighs with Arugula Peach Salad Recipe is Delicious Year-Round
Creamy avocado, sweet peaches, and peppery arugula pack this dish with flavor
I love a meal that that combines all my favorite healthy food groups — protein, vegetables and fruit. And even more so when it is amazingly, irresistibly good. That’s what makes this chicken thighs with arugula peach salad recipe such a dinner winner. Succulent chicken thighs cook up quick, juicy and full of flavor. They are the perfect accompaniment to a peppery, sweet, and totally satisfying salad of avocado, arugula, radishes and peaches tossed in vinaigrette. And here’s the thing about peaches: You might think of them as a summer treat, but the good news is that you can use frozen sliced peaches in this delicious dish and enjoy it all year long!
This recipe comes together fast. The prep time is just 20 minutes. So you can whip it up on any weeknight and sit down to eat in within a half hour. Talk about instant gratification! Watch our recipe to see how easy it is to make.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 boneless, skinless chicken thighs, about 1½ lbs.
- 1¼ tsp. chili powder
- ¼ tsp. salt
- 2 Tbs. sunflower seeds
- 2 mini cucumbers
- 2 peaches
- 1 avocado
- 4 radishes
- ¼ cup bottled olive oil and vinegar salad dressing
- 1 (4 oz.) pkg. baby arugula, 8 cups
Instructions
PrintCut each chicken thigh into two pieces; sprinkle with 1 tsp. chili powder and salt. Reserve. In dry nonstick skillet, cook sunflower seeds, stirring, over medium heat, until fragrant and lightly toasted, about 2 min. Remove; reserve.
Quarter cucumbers lengthwise; cut each crosswise into 3 pieces. Pit peaches; cut into 1⁄2"-thick wedges. Pit and peel avocado; cut into 1" chunks. Quarter radishes. Reserve vegetables and fruit.
Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook, turning once, until no longer pink, 7–8 min. per side. Transfer to serving platter.
In bowl, whisk together dressing and remaining chili powder. Add reserved vegetables and fruit; toss with arugula until combined. Transfer to platter with chicken; sprinkle with sunflower seeds.
Nutrition
- Calories: 438
- Fat: 28 gram
- Saturated Fat: 5 gram
- Protein: 33 gram
- Carbohydrate: 16 gram
- Fiber: 6 gram
- Cholesterol: 156 mg
- Sugar: 8 gram
- Sodium: 383 mg
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