Peach Salad with Grilled Chicken and Raspberries

Peach Salad with Grilled Chicken and Raspberries

For the Peach Salad:
1 Handful Fresh Kale/ Salad Greens
2 x115g grilled boneless skinless chicken breasts cut into bite-sized pieces
1 handful peaches sliced
1 handful fresh raspberries
1 Tbsp toasted slivered almonds
1 Tbsp crumbled feta cheese

For the Honey Balsamic Vinaigrette:
15ml Balsamic vinegar
15ml extra virgin olive oil
1 tsp Dijon mustard
1 tsp Sweetener
1/8 tsp salt
1/8 tsp black pepper


  1. Divide the salad ingredients between two plates.
  2. In a small bowl or measuring cup, whisk together the dressing ingredients: balsamic vinegar, olive oil, mustard, sweetener, salt, and pepper. (Alternatively, you can shake all the ingredients in a tightly sealed jar until combined).
  3. Drizzle 1-2 tablespoons of dressing over the salads, then gently toss to coat. Enjoy immediately.

2 Lunch protein servings, 2 Fat servings, 1 Treat fat serving and 2 Fruit servings

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