Go Back

Grilled Peach Chicken Salad - Fresh, Bright, and Perfect for Warm Days

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salad:
  • 2 large ripe but firm peaches, halved and pitted
  • 2 boneless, skinless chicken breasts (about 1 lb/450 g total)
  • 6 cups mixed greens (spring mix, arugula, or baby spinach)
  • 1 small cucumber, thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 1/3 cup crumbled goat cheese or feta
  • 1/3 cup toasted pecans or almonds, roughly chopped
  • 1/4 cup fresh basil leaves, torn (optional but recommended)
  • For the chicken marinade:
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey (more to taste)
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt and black pepper
  • For grilling:
  • Olive oil or neutral oil for brushing

Method
 

  1. Prep the chicken: In a small bowl, whisk the olive oil, honey, Dijon, garlic powder, salt, and pepper. Pound chicken breasts to even thickness if needed. Rub with the marinade and let sit for 10–20 minutes while you heat the grill.
  2. Heat the grill: Preheat an outdoor grill to medium-high heat (about 400–425°F/205–220°C) or heat a grill pan over medium-high. Clean and oil the grates so nothing sticks.
  3. Brush the peaches: Lightly brush cut sides of the peaches with oil. You want them just coated, not dripping.
  4. Grill the chicken: Place chicken on the grill. Cook 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Move to a plate, tent loosely with foil, and rest for 5 minutes.
  5. Grill the peaches: Place peaches cut side down. Grill 2–4 minutes until grill marks form and the fruit softens slightly but holds its shape. Flip and grill 1–2 minutes more. Remove and let cool for a minute, then slice into wedges.
  6. Make the dressing: In a jar or bowl, whisk olive oil, balsamic, lemon juice, honey, Dijon, salt, and pepper until smooth. Taste and adjust sweetness or acidity.
  7. Assemble the greens: In a large bowl, add mixed greens, cucumber, and red onion. Drizzle with about half the dressing and toss gently to coat.
  8. Slice the chicken: Cut the rested chicken into thin strips.
  9. Build the salad: Top greens with sliced chicken, grilled peach wedges, goat cheese or feta, nuts, and basil. Spoon on more dressing to taste.
  10. Finish and serve: Add a pinch of salt and a crack of pepper over the top for brightness. Serve right away while the peaches and chicken are still slightly warm.