Directions

• I had the chicken breast already cooked, if you don’t have it, you can prepare a chicken breast seasoned according to your preferences on the grill. After that, cut it into small pieces and leave it aside.
• With the help of a sharp knife, finely chop the iceberg lettuce. Of course, you can replace it with any other salad, even with fresh spinach leaves. Place a generous handful of salad on a large plate, then add half the amount of chicken. I made the salad for 2 people, so I divided all the ingredients in half.
• Chop the onion and mozzarella and add them over the chicken. You can replace mozzarella with gorgonzola, in my opinion it would fit much better in this salad because we have both walnuts and peaches.
• Next, cut the peaches in half, remove the pits and then cut them into 3-4 mm thick slices. Sprinkle the peach slices with fresh lemon juice, here I challenge you to taste it, the combination is absolutely delicious. Take a vegetable cleaner and cut the cucumbers into thin strips, as if you were cleaning them.
• I can finally tackle the wonderful part of my summer salad. I melted the butter in a pan and added the peach slices. I kept the fire low to medium and moved the pan in a circle to gently rotate the peach slices in the pan. After 2 minutes, they are coated in butter, releasing delicious aromas throughout the kitchen. I added a spoonful of creamy balsamic vinegar and continued to move the pan in a circular motion until the peaches took on a caramelized color. Turn off the heat and arrange the peach slices on the plate with the salad.
• We have reached the end of the salad, one more step and we can enjoy it in peace. Add the walnuts and corn on top of the peaches, then make a simple dressing of lemon juice, olive oil, salt and pepper to taste and spread it on top of our salad. If you wish, you can add a little balsamic vinegar before serving. Enjoy!