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Portuguese Salad With Grilled Chicken And Peaches

Course Main
Cuisine Portuguese
Servings 3 -4
Author Iryna


  • 6 chicken thighs skinless boneless
  • 2 peaches quartered, pits removed
  • 2 tablespoons parsley finely minced
  • 1 teaspoon lemon zest
  • 1 teaspoon paprika
  • ½ teaspoon chilli powder
  • ½ teaspoon cumin powder
  • ½ teaspoon garlic powder
  • 2 teaspoons brown sugar
  • ¼ teaspoon pepper
  • teaspoon salt
  • 3 tablespoons olive oil
  • 3 handfuls of arugula
  • 1 cup grape tomatoes halved
  • cup Feta cheese crumbled
  • ½ small red onion thinly sliced

For The Vinaigrette


  • In a small bowl combine minced parsley, lemon zest, paprika, chilli powder, cumin, garlic, brown sugar, pepper, salt and olive oil.
  • Give everything a nice whisk and pour the blend over the chicken thighs. Mix well until chicken is coated into spices. Let the chicken marinate for 30 minutes.
  • Preheat your grill pan for 5 minutes and cook chicken thighs for 5 minutes on each side.
  • Remove from the grill and let it rest.
  • Wipe the grill pan with a paper towel and put it on the heat again. Place halved peaches on a grill and cook for a few minutes on each side until distinctive grill marks are seen.
  • On a cutting board, thinly slice your chicken and set aside.
  • In a small bowl whisk together ingredients for the vinaigrette.
  • In a serving bowl combine arugula, chicken, peaches, red onion, grape tomatoes and feta cheese. Drizzle with vinaigrette and serve immediately.