Roast Chicken and Peach Salad With Feta

Name: Roast Chicken and Peach Salad With Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan Inspired
Ingredients: 2 tablespoons olive oil; 2 teaspoons ras el hanout, or 1½ teaspoons sweet paprika plus 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon fine sea salt; 1¼ pounds boneless, skinless chicken thighs; 3 small/medium ripe but firm peaches, pitted and cut into ½- to 1-inch wedges; ¾ cup pearl couscous, or 1 cup farro, freekeh or quinoa; 5 ounces baby spinach or arugula; ½ cup cilantro leaves and tender stems, roughly chopped; 3 ounces feta, crumbled; Sliced fresh chiles, such as Fresno, jalapeño or serrano, for serving (optional); 2½ tablespoons olive oil; 2 tablespoons red wine vinegar; 2 teaspoons honey; ½ teaspoon Dijon mustard; ¼ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper

By Nargisse Benkabbou

Published September 23, 2026

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Media 1 of 1

Ready In: 35 min
Rating: (0)
Comments: Read comments

This is the ideal sort of salad to make when you want something that feels both comforting and fresh. Sweet roasted peaches, salty feta, leafy greens and warmly spiced chicken come together in one generous dish that's just as good for a relaxed dinner as it is for sharing with guests. As the peaches and chicken roast, they release sweet, savory juices that mingle with the spices, creating a dressing with a fruity depth and richness. Ras el hanout lends the chicken fragrant Moroccan warmth, but if you don't have any on hand, a simple combination of sweet paprika and ground cumin will deliver the classic flavor just as beautifully. The salad is wonderfully adaptable too: Swap the peaches for nectarines or sliced apples, or use another grain, such as farro, freekeh or quinoa. The result is a salad that's delicious served warm, at room temperature or even straight from the fridge the next day.

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Ingredients

Yield:4 servings

For the Chicken and Peaches

2 tablespoons olive oil
2 teaspoons ras el hanout, or 1½ teaspoons sweet paprika plus 1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon fine sea salt
1¼ pounds boneless, skinless chicken thighs
3 small/medium ripe but firm peaches, pitted and cut into ½- to 1-inch wedges

For the Salad

¾ cup pearl couscous, or 1 cup farro, freekeh or quinoa
5 ounces baby spinach or arugula
½ cup cilantro leaves and tender stems, roughly chopped
3 ounces feta, crumbled
Sliced fresh chiles, such as Fresno, jalapeño or serrano, for serving (optional)

For the Dressing

2½ tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
½ teaspoon Dijon mustard
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

Ingredient Substitution Guide

Preparation

Prepare the chicken:
1. Step 1
  Heat the oven to 425 degrees. In a large bowl, combine the olive oil, ras el hanout, garlic powder and salt. Add the chicken and peaches and toss until evenly coated.
2. Step 2
  Line a sheet pan with parchment paper. Arrange the chicken thighs and peaches in a single layer and roast for 20 to 25 minutes, until the chicken is cooked through and the peaches are softened and jammy but still holding their shape.
3. Step 3
  Meanwhile, cook the couscous according to the package directions.
Make the dressing:
1. Step 4
  In a small bowl, whisk together the olive oil, vinegar, honey, mustard, salt and pepper.
2. Step 5
  Transfer the cooked chicken to a cutting board and slice into ¾-inch strips. Add any juices left on the sheet pan to the dressing and whisk to combine.
3. Step 6
  In a large serving bowl, combine the warm couscous, spinach, cilantro and about three-quarters of the dressing. Toss until evenly coated.
4. Step 7
  Top the salad with the sliced chicken, roasted peaches and feta. Scatter over the sliced chiles, if using. Drizzle with remaining dressing and serve warm, at room temperature or chilled.