Grilled Chicken and Peach Salad

Nothing says summer quite like this Grilled Chicken and Peach Salad recipe! Juicy, marinated chicken and sweet peaches hit the grill for a smoky, mouthwatering flavor. Just toss it all with some spring greens and a zesty balsamic dressing. So good!

Summery Peach Chicken Salad

I’m always craving a light and fruity salad in the summer months, and this peach and chicken salad recipe hits all the marks. 

Grilled peaches and chicken, and a tangy balsamic dressing come together for just the right mix of flavors. And that smoky, charred flavor from the grill? Wow. This might be the only way I’ll eat peaches from now on.

It’s one of those cheap, easy meals that actually feels a bit fancy… and you gotta love that.

Featured Ingredients

Note: These recipes highlight the main ingredients, but for the full list and exact measurements, check out the recipe card below!

• Chicken breasts: Use boneless, skinless chicken breasts.
• Dijon mustard: For the marinade and the dressing. It’s pungent and adds lots of flavor.
• Balsamic vinegar: For the dressing, it’s sweet and tangy with a bit of acidity.
• Italian seasoning: This will help create an even more flavorful chicken marinade.
• Peaches: Make sure they are ripe for the most juicy peaches. Buy during peach season for the best price.
• Mixed salad greens of choice: I use spring mix, but crisp romaine lettuce or butter lettuce works well too.
• Red onion: Brings that bite and a little bit of crunch to the salad.
• Goat or feta cheese: The best cheeses to pair with a peach salad.
• Pecans: Add that perfect crunch and nutty flavor to the salad. Walnuts are also tasty here!
• Balsamic vinegar: The perfect tangy-sweet dressing for this salad.
• Honey or maple syrup: To balance out the tanginess of the balsamic vinegar and add a touch of sweetness.

Marinate

Cut a chicken breast in half lengthwise to create two thinner cutlets. Repeat with the second breast.

In a small bowl or ziploc bag, combine the olive oil, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper. Add the chicken breasts and coat well. 

Let it marinate in the fridge for at least 30 minutes, but if you’ve got time, up to 4 hours is ideal for extra flavor.

Grill

Heat your grill or grill pan to medium-high heat. Lightly oil the grates if needed.

Remove chicken from marinade and grill for 4-6 minutes per side, or until cooked through. Let rest for 4-5 minutes before slicing into strips.

Now it’s time to grill the peaches. Brush the cut sides of the peaches with a bit of olive oil. Place cut side down on the grill grates and cook for 2-3 minutes, or until char marks appear and peaches are slightly softened. Then slice them into wedges.

Make the Dressing

In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.

Assemble & Serve

Grab a large bowl or serving platter and layer it with mixed greens. Top with your sliced grilled chicken, grilled peach wedges, red onion, goat cheese, and pecans.

Drizzle with the dressing just before serving. Enjoy!

What Goes Well with Chicken & Peach Salad

With the chicken, this summer salad can easily be a main dish. But if you’re thinking smaller portions, it works great alongside all kinds of other dishes. Here are some ideas:

• Roasted Shrimp and Orzo
• Grilled Corn In The Husk
• Best Damn Iron Skillet Cornbread
• Summer Fresh Burst Fruit Salad

Storage

Store your grilled chicken and peach salad in an airtight container in the refrigerator for up to 3 days. I recommend storing the dressing and toppings separately and adding them right before serving to keep the salad fresh.

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