Grilled Peach Chicken Salad

This hearty Grilled Peach and Chicken Salad celebrates summer's bounty while providing a satisfying meal that's both light and fulfilling. The caramelized peaches add sweet juiciness that perfectly complements the savory grilled chicken and fresh greens.

I first created this dish during a particularly hot summer when turning on the oven felt impossible. The combination was such a hit that it's now my go-to entertaining recipe when I want to impress without spending hours in the kitchen.

Ingredients

• 2 boneless skinless chicken breasts: Perfect protein source that grills beautifully, choose organic if possible for best flavor
• 2 ripe peaches, halved and pitted: Look for fragrant fruit that yields slightly to pressure but isn't mushy
• 6 cups mixed greens: A combination of peppery arugula and mild spinach creates the perfect base
• ¼ cup goat cheese or feta, crumbled: The tanginess cuts through the sweetness of the peaches wonderfully
• ¼ cup balsamic vinaigrette: The acidity brightens all flavors, use high-quality balsamic for best results
• Olive oil for grilling: Helps prevent sticking and adds flavor, extra virgin works best
• Salt and pepper to taste: Diamond Crystal kosher salt and freshly ground pepper make all the difference

Step-by-Step Instructions

Prepare the Grill:

Preheat your grill to medium-high heat around 375°F. Ensure grates are clean and well oiled to prevent sticking. Allow at least 10 minutes for the grill to reach proper temperature. This ensures perfect searing and those beautiful grill marks.

Season the Chicken:

Pat chicken breasts dry with paper towels first. Season generously with salt and pepper on both sides then brush with olive oil. The drying step ensures better browning while the oil prevents sticking and helps transfer heat.

Grill the Chicken:

Place seasoned chicken breasts on the hottest part of the grill. Cook undisturbed for 6 to 7 minutes until you can see the edges becoming opaque. Flip once and cook another 6 to 7 minutes until internal temperature reaches 165°F. Transfer to a cutting board and let rest for at least 5 minutes before slicing to retain juices.

Grill the Peaches:

While chicken rests, brush peach halves with a light coating of olive oil. Place cut side down on the grill for 3 to 4 minutes until you see caramelization and grill marks. The natural sugars will intensify dramatically. Do not flip as the skin side doesn't need grilling.

Assemble the Salad:

In a large bowl, gently toss mixed greens with half the dressing. Arrange on a serving platter or individual plates. Slice the rested chicken against the grain into half-inch pieces. Arrange chicken slices and grilled peach halves over greens. Sprinkle with crumbled cheese and drizzle remaining dressing over the top.

Save

The transformation that happens to peaches on the grill is truly magical. The heat caramelizes their natural sugars creating an almost dessert-like sweetness while maintaining that fresh juicy quality. My family now requests this dish specifically for our summer gatherings and it disappears faster than anything else on the table.

Make Ahead Options

While this salad is best served fresh, you can prep components ahead of time to make assembly quick and easy. Grill chicken and peaches up to a day in advance and refrigerate separately. Let them come to room temperature before assembling the salad for best flavor. The dressing can be made up to three days ahead and stored in an airtight container in the refrigerator. Just give it a good shake before using.

Perfect Pairings

This versatile salad works beautifully as both a main course or a side dish. For a complete meal, serve with a crusty baguette and a glass of chilled Sauvignon Blanc or Rosé. The wine's acidity complements the sweetness of the peaches while standing up to the savory chicken. For a more substantial spread, consider adding a simple cold soup like gazpacho as a starter.

Seasonal Adaptations

While summer peaches create the ideal version of this salad, you can enjoy variations year round. In fall, substitute pears and add some toasted walnuts. Winter calls for sections of blood orange and a sprinkle of pomegranate seeds. Spring works beautifully with strawberries and a lighter champagne vinaigrette. The grilled chicken provides a consistent protein base that works with all these fruit variations.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prep components ahead of time, but it's best assembled just before serving. Grill the chicken and peaches up to a day in advance, store them separately in the refrigerator, then bring to room temperature before assembling. Keep the dressing separate and add just before serving to prevent wilting.

→ What can I substitute for goat cheese?

If you don't enjoy goat cheese, feta works perfectly as mentioned in the ingredients. Other excellent alternatives include blue cheese for a stronger flavor, fresh mozzarella for mildness, or even burrata for creaminess. For dairy-free options, avocado provides a similar creamy texture.

→ How do I know when peaches are perfectly grilled?

Perfect grilled peaches should have distinct grill marks and be slightly softened but not mushy. They typically need 3-4 minutes on a medium-high grill. The fruit should release easily from the grill when ready. Ripe but firm peaches work best, as overripe ones can become too soft when grilled.

→ What other fruits work well in this salad?

Nectarines are the closest substitute and work wonderfully. Other grillable fruits that pair well with chicken include plums, apricots, pineapple, or even watermelon. In autumn, try grilled pears or apples for a seasonal variation. Each will contribute a different sweetness profile to complement the savory elements.

→ What's the best way to cook the chicken if I don't have a grill?

A grill pan on the stovetop works excellently as an alternative. You can also pan-sear the chicken in a skillet with a little olive oil over medium-high heat for about 6-7 minutes per side. For the peaches, a hot cast iron skillet can create similar caramelization. In a pinch, broiling both chicken and peaches is another good option.

→ Can I make this salad more substantial for a main course?

Absolutely! Add cooked quinoa, farro, or wild rice for hearty grains. Including toasted walnuts, almonds, pecans, or sunflower seeds adds protein and crunch. Avocado brings healthy fats and creaminess. You can also increase the amount of chicken per serving or add crispy bacon pieces for extra flavor and substance.