This Grilled Peach Chicken Salad is a colorful dish that mixes juicy grilled chicken, sweet peaches, and fresh greens. It’s light, tasty, and oh-so-refreshing!
Who knew salad could be this fun? The juicy peaches add a lovely sweetness that makes it feel like a treat. I often enjoy this with a drizzle of balsamic dressing for extra yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for grilling. If you’re looking for a quicker option, rotisserie chicken works well too. It’s already cooked and adds flavor without extra work.
Peaches: Fresh, ripe peaches lend sweetness to this salad. If they’re not in season, try using nectarines or even canned peaches in juice (not syrup) as a substitute.
Mixed Greens: I love using a mix of baby spinach and arugula for depth of flavor. If you can’t find these, any leafy greens like romaine, kale, or spring mix will do the trick!
Cheese: Goat cheese provides a creamy tang, but you could easily replace it with feta, blue cheese, or even a dairy-free cheese for a vegan option.
Pecans: These add a nice crunch. If you’re allergic or don’t have them on hand, walnuts or almonds make excellent substitutes. You can even use sunflower seeds for a nut-free option.
What’s the Best Way to Grill Chicken and Peaches?
Grilling adds a wonderful smokiness to your ingredients, but it’s important to get it right. Start by preheating your grill to medium-high heat for even cooking.
- Brush the chicken and peaches with olive oil to prevent sticking and enhance flavor.
- Cook chicken for 5-7 minutes on each side, ensuring it reaches 165°F (75°C) inside. Let it rest to keep it juicy.
- Grill peaches flesh-side down for about 3-4 minutes. You want those gorgeous grill marks!
Keep an eye on them so they don’t overcook. Grilling can transform these ingredients into even more delicious additions to your salad!
Grilled Peach Chicken Salad with Fresh Greens
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 2 ripe peaches, halved and pitted
- 6 cups fresh mixed greens (like baby spinach, arugula, and basil leaves)
- 1/2 cup blueberries
- 1/4 cup pecans, toasted and chopped
- 1/4 cup crumbled goat cheese or feta cheese
- 1/4 red onion, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar (or balsamic vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt and pepper, to taste
Time Needed:
This recipe will take about 15 minutes of preparation and an additional 10-15 minutes for grilling. You can enjoy this scrumptious salad in roughly 30 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken and Peaches:
First, preheat your grill or grill pan to medium-high heat. While it’s heating, brush the chicken breasts and peach halves lightly with olive oil. Don’t forget to season the chicken with salt and pepper for that extra flavor!
2. Grill the Chicken and Peaches:
Place the chicken breasts on the hot grill and cook for about 5-7 minutes per side. Make sure the internal temperature reaches 165°F (75°C) to ensure it’s fully cooked. Once done, take them off the grill and let them rest for a few minutes. While the chicken is grilling, grill the peach halves, flesh-side down, for about 3-4 minutes. Just wait for those beautiful grill marks to form, and you’ll know they are good to go!
3. Slice the Chicken and Peaches:
Once the grilled chicken has rested, slice it into strips. Then take the grilled peach halves and slice them into wedges or smaller pieces depending on your preference. They should be slightly softened and bursting with flavor!
4. Prepare the Dressing:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Mix it up until it’s nice and emulsified. This dressing will really elevate the flavors of your salad!
5. Assemble the Salad:
In a large bowl or on individual serving plates, start layering your fresh greens. Once the greens are down, evenly distribute the sliced grilled chicken, peach wedges, blueberries, toasted pecans, thinly sliced red onion, and crumbled goat cheese on top. It’s looking beautiful already!
6. Dress and Serve:
Just before serving, drizzle your homemade dressing over the salad. If you like, you can toss everything together gently to mix the flavors or leave it layered for a beautiful presentation. Either way, enjoy your delightful and refreshing grilled peach chicken salad!
This salad wonderfully balances the smoky sweetness of grilled peaches and chicken with fresh greens and bursts of blueberries and tangy cheese, finished off with crunchy pecans and a honey-mustard dressing. It’s perfect for a light lunch or dinner!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Salad?
Yes, you can use frozen chicken, but make sure to thaw it completely before grilling. The best way to thaw chicken is in the refrigerator overnight or by sealing it in a plastic bag and submerging it in cold water for quicker thawing. Pat it dry before seasoning and grilling!
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the grilled chicken and peaches in advance and store them in the refrigerator for up to 3 days. Just keep the salad greens, berries, nuts, and dressing separate until you’re ready to serve to keep everything fresh and crunchy!
How Do I Store Leftover Salad?
If you have leftovers, you can store the salad components separately in airtight containers in the refrigerator. The salad greens will stay fresh for about 1-2 days, while the chicken and peaches can last up to 3 days. Dressing can be stored in the fridge for about a week. Just mix it again before using!
What Can I Substitute for Peaches?
If peaches aren’t available, feel free to substitute them with ripe nectarines, plums, or even grilled pineapple for a different twist. These fruits will still provide a lovely sweetness and complement the salad beautifully!
