Basil Lime Chicken & Peach Kale Salad

by Hailey Meinen-21 November 2025Medium

Prep Time15 min

Cook Time20 min

Total Time35 min

Servings3

This basil lime chicken and peach kale salad is the dream of summer. It is bright, full of texture and really hits the spot!

Imported RecipeOriginally from: workweeklunch.com

Method

0
In a measuring cup, combine juice from 2 limes, half of the olive oil, honey, half of the basil, garlic, soy sauce, and salt. Stir well and taste. Place the sliced chicken in a big bowl or baking dish and pour the marinade on top. Let the chicken sit for 15 minutes up to 12 hours in the fridge, covered.
1
Chop and prepare the remaining salad ingredients and set aside.
2
Combine the olive oil, balsamic vinegar, honey, Worcestershire sauce, and salt and pepper in a small jar or container. Seal and shake well. Taste and adjust flavors as necessary.
3
Heat a skillet over medium-high heat for 2 to 3 minutes. Add the remaining oil (1 tbsp) and swirl to coat the bottom of the pan. Without crowding the pan, add a few pieces of chicken. Cook the chicken on each side for 4-5 minutes; longer, if the pieces are thicker. Remove from the pan and set aside. Repeat until all the chicken has been cooked.
4
Let the chicken rest and cool completely before slicing to assemble them with the salads. Hot chicken = soggy salad!
5
Place 2 cups of kale in each container (deep containers are better for this) followed by 1/3 cup of corn, walnuts, and feta cheese. Divide the sliced peaches among each container along with the chicken. Top with remaining basil. Keep the dressing separate.