Honey Dijon Chicken and Peach Salad

Honey Dijon Chicken and Peach Salad, 5.0 out of 5 based on 1 rating
GD Star Rating
  • 2
  • 10


  • 1/2 pound boneless skinless chicken breasts
  • 1 teaspoon Dijon mustard
  • Salt and ground black pepper, to taste
  • 2 tablespoons packed brown sugar
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 fresh peach, pitted and sliced or 1/2 cup DOLE® Frozen Sliced Peaches, partially thawed
  • 1 pkg. (9.5 oz.) DOLE® Sweet Kale Salade Kit


  • Preheat oven to 350°F. Spray shallow baking dish with cooking spray.
  • Brush chicken with mustard. Season with salt and pepper.
  • Combine brown sugar, ginger and cloves. Sprinkle half the mixture over the chicken. Top with peach slices and remaining sugar mixture.
  • Bake 30 to 35 minutes, basting with juice occasionally, until chicken is no longer pink in center. Let stand 5 minutes; slice chicken.
  • Toss salad with dressing. Divide between 2 plates and top each with corn bread croutons and dried cranberries from packets. Top with sliced chicken and peaches.