A Surprise in the Oven
I first made this salad for my grandson last summer. He turned up his nose at the peaches and jalapeños together. But he tried one little piece. His eyes got wide. He asked for a whole bowl full. I still laugh at that.
This recipe matters because it teaches us to be brave with flavors. Sweet and spicy can be the best of friends. It is a happy lesson on a plate.
Getting Your Chicken Just Right
First, get your oven nice and hot. Toss your chicken cubes in those lovely spices. The chili powder and paprika make it a pretty red color. Doesn’t that smell amazing?
Roasting the chicken first gives it a head start. Then we add our fruity friends. This way, everything finishes cooking together perfectly. What is your favorite way to cook chicken?
The Sweet and Spicy Part
Now for the fun part. We add the peach slices and chopped jalapeño. The heat makes the peaches soft and sweet. Their edges get a little brown and caramelized.
Fun fact: A little heat can make sweet things taste even sweeter. It is a neat trick for your tongue. Have you ever paired fruit with something spicy before?
Making Everything Come Together
While that roasts, make your salad base. I love all the colors in the bowl. The green greens, yellow corn, and red tomatoes are so cheerful. It is like a summer garden.
The dressing is just a simple shake in a jar. Lime juice and honey are the key. This recipe matters because eating healthy should be a joy. It should be full of color and life.
Your Turn to Create
Now, pile that warm, roasty chicken and peaches onto your cool greens. The mix of temperatures is so good. The warm peaches melt into the salad a little.
This is your salad. You are the artist. You can add more jalapeño for a kick. Or less if you prefer. What is one ingredient you would love to add to this salad?

Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | Divided, for chicken and peaches |
| Garlic chili oil | 1 tablespoon + more for dressing | For coating chicken and in dressing |
| Chili powder | To taste | For spice mixture |
| Paprika | To taste | For spice mixture |
| Garlic powder | To taste | For spice mixture |
| Salt and pepper | To taste | For spice mixture and dressing |
| Chicken breast | 1-2 breasts, cubed | Amount depends on servings |
| Peach | 1, sliced | Fresh, will caramelize when roasted |
| Jalapeño | 1, chopped | Adjust to spice preference |
| Mixed greens | 4-6 cups | Base of the salad |
| Corn | 1/2 – 1 cup | Fresh or frozen/thawed |
| Red onion | 1/4, sliced or chopped | Adds crunch and sharpness |
| Avocado | 1, sliced or cubed | Adds creaminess |
| Cherry tomatoes | 1/2 – 1 cup, halved | For color and freshness |
| Cilantro | 1/4 cup, chopped | Fresh, for garnish |
| Lime juice | 2-3 tablespoons | Freshly squeezed for dressing |
| Honey | 1-2 teaspoons | For dressing sweetness |

A Sweet & Spicy Summer Salad Story
Oh, this recipe takes me back. My grandson invented it one hot July afternoon. He loved sweet peaches and spicy chicken. I thought the combo was strange at first. But it just works, like a sunny day with a little breeze.
You get the juicy, sweet peaches and the kick from the chili. It’s a party in a bowl. Doesn’t that smell amazing when it’s all roasting? Let’s get that oven warm and start our story.
Ingredients
- 1 lb chicken breast, cubed
- 2 ripe peaches, sliced
- 1 jalapeño, chopped
- 2 tablespoons olive oil, divided
- 1 tablespoon garlic chili oil
- Your favorite spices (e.g., paprika, cumin)
- Mixed greens
- 1 cup corn
- 1/4 red onion, sliced
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- Fresh cilantro
- 1 lime, juiced
- 1 teaspoon honey
Instructions
Step 1: First, get your oven nice and hot at 425°F. Line a big baking sheet with parchment paper. This makes clean-up so much easier. I still laugh at the time I didn’t and had to scrub the pan for an hour.
Step 2: Now, let’s make our spice mix. In a bowl, mix one tablespoon of olive oil with your garlic chili oil and spices. Toss your cubed chicken in it until it’s all dressed in red. (A hard-learned tip: use one hand for the oil and one for the chicken. It keeps your fingers from getting too sticky!).
Step 3: Spread the chicken on your pan. Pop it in the oven for 10 minutes. While it cooks, toss your peach slices and chopped jalapeño with the other tablespoon of oil. Do you like your salad with a little or a lot of spice? Share below!
Step 4: Take the pan out. It will sizzle! Scatter those peaches and jalapeños around the chicken. Everything goes back in the oven for another 10 to 12 minutes. You’ll know it’s done when the peaches look soft and a little brown.
Step 5: Time for the salad base. In a big bowl, combine your greens, corn, red onion, avocado, tomatoes, and cilantro. It’s so colorful! Whisk the lime juice, honey, and a bit more chili oil for the dressing. Drizzle it over the greens and toss gently.
Step 6: Finally, top your beautiful green salad with the roasted chicken and peaches. Serve it right away while the chicken is still warm. I love how the warm chicken and cool greens feel together.
Cook Time: 20-22 minutes
Total Time: About 35 minutes
Yield: 2-3 servings
Category: Lunch, Salad
Three Fun Twists to Try
This salad is like a good friend. It’s happy to change things up. Here are some fun ways to make it new again. I think variety keeps cooking exciting, don’t you?
- Shrimp Scramble: Swap the chicken for shrimp. They cook even faster and taste wonderful with the peaches.
- Berry Best Friend: Not a peach fan? Use strawberries or mangoes instead. Their sweetness is just as lovely.
- Feta Fling: Crumble some creamy feta cheese on top at the end. The salty cheese with the sweet fruit is magic.
Which one would you try first? Comment below!
Serving It Up Just Right
This salad is a full meal all by itself. But sometimes, it’s nice to have a little friend on the side. A warm, crusty piece of bread is perfect for soaking up the extra dressing. My family always fights over the last piece.
For a drink, a tall glass of iced tea with a squeeze of lemon is my go-to. It cools down the spice. If you’re feeling fancy, a crisp rosé wine pairs beautifully. Which would you choose tonight?

Keeping Your Summer Salad Fresh
This salad is best eaten right away. But life gets busy. You can store parts of it for later. Keep the roasted chicken and peaches in a sealed container in the fridge. They will stay good for two days.
I learned this the hard way. I once left the whole salad mixed together overnight. The greens got so sad and wilted. Now I keep the greens and dressing separate until I am ready to eat. It makes all the difference.
You can also freeze the cooked, spiced chicken. Just thaw it in the fridge when you need a quick meal. Batch cooking the chicken saves so much time on a hectic weeknight. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Salad Troubles
Sometimes cooking does not go as planned. Do not worry. Here are some easy fixes. If your peaches are not ripe, just roast them a few minutes longer. The heat brings out their natural sugar.
I remember when I used way too much chili powder. My eyes were watering! Now I always taste my spice mix first. Getting the spice level right matters because it makes the dish enjoyable for everyone.
If your chicken seems dry, you might have overcooked it. A simple trick is to make sure your chicken cubes are all the same size. This helps everything cook evenly. Which of these problems have you run into before?
Perfectly cooked food builds your confidence in the kitchen. It makes you want to cook again and again.
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes, it is naturally gluten-free. Just check your chili oil label to be sure.
Q: Can I prepare any part ahead? A: Absolutely. Cook the chicken and peaches a day early. Assemble your salad just before serving.
Q: I do not like jalapeños. What can I use? A: A pinch of red pepper flakes gives a nice spice without the crunch.
Q: Can I double this recipe for a crowd? A: Of course! Use two baking sheets so everything roasts nicely and does not steam.
Q: Is the honey necessary? A: It balances the spice, but a tiny bit of maple syrup works too. Fun fact: A little sweetness makes spicy flavors taste even spicier! Which tip will you try first?
Until Next Time, From My Kitchen to Yours
I hope you love this recipe as much as my family does. It is a taste of summer on a plate. Cooking should be fun, not fussy.
I would love to see your creation. Your version might give me a new idea. Have you tried this recipe? Tag us on Pinterest at @FionasKitchen!
Happy cooking!
—Fiona Brooks.

Sweet and Spicy Chicken Peach Salad
Description
A vibrant salad featuring roasted spiced chicken with sweet caramelized peaches and spicy jalapeños, all tossed with fresh greens and a zesty lime-honey dressing.
Ingredients
Instructions
- Begin by heating your oven to 425°F and lining a large baking sheet with parchment paper.
- In a bowl, combine one tablespoon of olive oil with the garlic chili oil, chili powder, paprika, garlic powder, salt, and pepper. Add the cubed chicken and toss until it is fully coated in the spice mixture. Arrange the chicken in a single layer on the baking sheet and roast for 10 minutes.
- While the chicken is cooking, toss the peach slices and chopped jalapeño with the remaining tablespoon of olive oil. After the initial 10 minutes, take the pan out of the oven and scatter the peaches and jalapeños around the chicken. Return the pan to the oven and continue roasting for another 10 to 12 minutes, until the chicken is fully cooked and the peaches have softened and caramelized.
- To assemble the salad, place the mixed greens, corn, red onion, avocado, cherry tomatoes, and cilantro in a large bowl. Whisk the lime juice, honey, garlic chili oil, salt, and pepper together to create the dressing, then drizzle it over the salad and toss gently.
- Top the salad with the roasted chicken, peaches, and jalapeños. Serve right away, adding an extra drizzle of chili oil for garnish if you like.
Notes
- For a milder salad, remove the seeds from the jalapeño before chopping. You can substitute nectarines for peaches when they are not in season.



Leave a Reply