Go Back
+ servings
summer chicken tomato salad on a plate with vegetables in background

Summer Chicken Salad with Tomatoes, Grilled Peaches and Cumin Lime Vinaigrette

Gourmet Done Skinny
This Summer Chicken Salad with fresh tomatoes, grilled peaches, avocados, toasted pumpkin seeds and Cumin Lime Vinaigrette is absolutely fantastic and will wow your guests. This makes 4 large main salads, or you can portion out less for side salads. It's great without the chicken or the avocados as well.
Weight Watchers Points: 7 Smart Points with 2 T. Cumin Lime Vinaigrette; 5 points if you leave out avocados for all plans
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Salad
Servings 4 or just follow directions to make one salad and save the dressing for another time
Calories 455 kcal

Ingredients
  

  • 8 oz cooked chicken breasts I use the grilled chicken I have in my freezer
  • 4 c. tomatoes cherry halved, or larger ones, sliced into chunks
  • 4 peaches pit removed cut in thicker slices for grilling
  • 1 small ripe avocado cut in pieces
  • 10-12 c. lettuce or spring greens torn
  • 4 c. fresh spinach
  • 4 T. red onion chopped
  • 4 T. crumbled bacon pieces
  • freshly ground black pepper
  • 2 oz queso fresco cheese optional about 4 T.

Cumin Lime Vinaigrette

  • 2 T. avocado oil or olive oil
  • 1 garlic clove minced
  • 2 limes about 1/4 c. juice
  • 1 t. fresh thyme finely chopped
  • 1 t. fresh oregano finely chopped
  • 2 t. ground cumin
  • 1/4 t. kosher salt
  • 4 T. water
  • 1 t. honey
  • 2 T. cilantro finely chopped

Toasted Pumpkin Seeds or Pepitas

  • 4 T. pumpkin kernels without shell I like to do a big batch and store in ziplock bags so feel free to do more!
  • kosher salt
  • cumin
  • olive oil spray I like to use my Olive Oil Mister

Instructions
 

  • To Make the Cumin Lime Vinaigrette (Makes about 3/4 c. dressing)
  • In a small bowl or liquid measuring cup, add avocado oil (or olive oil), minced garlic, lime juice, thyme, oregano, cumin, salt, water, honey and cilantro. Mix well or use an immersion blender to blend. Set aside or put in refrigerator.

To Make the Toasted Seasoned Pepitas

  • Spray a baking sheet with olive oil spray or place down parchment on a baking sheet.
  • Spread pumpkin kernels around and spray with olive oil.
  • Sprinkle salt and cumin over the top. Broil until lightly toasted, about 1-2 minutes. Allow to cool.
  • Easy Grilled Peaches (you can also choose not to grill them or pan fry them)
  • Preheat grill to 350°. (A gas grill is great here, no need to do charcoal or you can pan fry them)
  • Slice peaches into thick slices, but leave on peel.
  • With a basting brush, brush peaches with a little of the Cumin Lime Dressing.
  • Grill for 1-2 minutes until you see grill marks. Not very long. Or pan fry for a few minutes. You can leave them in large slices for the salad or cut them into smaller pieces after they are grilled.

To Make the Salad:

  • In individual bowls, combine 4 c. lettuce and 1 c. spinach per person.
  • To each bowl add: 2 oz chicken, 1/4 of the avocado pieces, 1 c. tomatoes, 1 T. red onion, 1 T. bacon crumbles.
  • Arrange grilled peaches on top. Sprinkle with black pepper.
  • Sprinkle 1 T. cheese and 1 T. toasted pumpkin seeds on top of each salad.
  • Top with 2 T. Cumin Lime Vinaigrette over each salad. Enjoy!

Notes

This makes a great side salad without the chicken.
If you need to save on points, leave out the cheese or avocado, the tomatoes and peaches are the main attraction.

Nutrition

Serving: 1saladCalories: 455kcalCarbohydrates: 40.3gProtein: 28.7gFat: 23.5gSaturated Fat: 5.5gCholesterol: 74.4mgSodium: 1047.6mgFiber: 10.9gSugar: 24.3gVitamin A: 612.9IUVitamin C: 221.6mg
Keyword chicken salad, grilled peaches, tomato salad
Tried this recipe?Let us know how it was!