Hi there! Looks like your web browser is out of date.

We’ve designed this site to be compatible with modern web browsers and encourage you to update.

Update your browser now

Shrimp and Chicken Salad with Peach Vinaigrette Recipe


From our own "Food Guy" Tom Rothfus!


  • Salad:
  • Fresh thyme
  • 4 oz. shrimp, peeled and deveined
  • 3 oz. chicken breast, boneless, skinless
  • 2 Tbsp. Olive Basin Extra Virgin Olive Oil
  • 1-2 Tbsp. scallions, diced
  • 1 1/2 c. mixed greens, or your choice
  • 4-6 Tbsp. peach vinaigrette, see recipe below
  • Toasted almonds
  • 1/4 c. fresh blueberries
  • 1 oz. goat cheese
  • Peach Vinaigrette:
  • 1/2 c. Olive Basin Extra Virgin Olive Oil
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. rice vinegar
  • Fresh ground black pepper
  • 1 half pint jar Kitchen Kettle Peach Jam
  • 1/4 c. orange juice


Shrimp and Chicken Salad:
Sauté shrimp and chicken in oil until 3/4 done, then add scallions and a pinch of thyme and cook until done. Toss greens with peach vinaigrette. Arrange chicken and shrimp over greens. Top with toasted almonds, fresh blueberries and goat cheese.

Peach Vinaigrette:
Place all ingredients in a blender and process for 15 seconds.

Show All Recipes