Chicken with Peaches & Arugula

This summer grilled chicken salad balances savory grilled meat with the sweetness of ripe peaches and peppery arugula, all brought together with creamy goat cheese and crunchy almonds. The whole dish takes less than 30 minutes from start to finish and requires minimal cooking, making it perfect for warm evenings when you want something satisfying yet light.

I created this recipe during a particularly hot summer when turning on the oven felt unbearable. The combination was such a hit with my family that it became our go-to entertaining dish when friends visit during peach season.

Ingredients

• Boneless chicken breasts: provides lean protein and takes on marinade flavors beautifully
• Olive oil: helps chicken brown nicely and prevents sticking to the grill
• Salt and pepper: essential seasonings that enhance the natural flavors of all ingredients
• Ripe peaches: look for fragrant fruits that yield slightly to gentle pressure for perfect sweetness
• Arugula: adds a peppery bite that cuts through the sweetness of the peaches
• Goat cheese: brings creamy tanginess that complements both the chicken and fruit
• Sliced almonds: provides essential crunch and nutty flavor
• Balsamic glaze: concentrated sweetness that ties all the flavors together

Step-by-Step Instructions

Prepare the chicken:

Season both sides of chicken breasts generously with olive oil, salt and pepper, making sure to massage the oil into the meat. This simple preparation allows the natural chicken flavor to shine while ensuring moist results.

Grill to perfection:

Place chicken on a preheated medium-hot grill and cook for 6 to 7 minutes per side. Look for nice grill marks and firm but slightly yielding texture when pressed. Remove from heat and let rest for at least 5 minutes before slicing to allow juices to redistribute throughout the meat.

Toast the almonds:

While chicken cooks, place sliced almonds in a dry skillet over low heat. Stir or shake the pan frequently to prevent burning as they toast quickly. Remove from heat when they become fragrant and turn golden brown, about 2 to 3 minutes. Immediately transfer to a plate to stop the cooking process.

Assemble the salad:

Spread fresh arugula across a large serving platter, creating a bed for the other ingredients. Arrange sliced peaches decoratively around the platter, then sprinkle the crumbled goat cheese and toasted almonds evenly across the greens.

Finish and serve:

Slice the rested chicken against the grain into half-inch pieces and arrange over the salad. Just before bringing to the table, drizzle everything with balsamic glaze in a decorative pattern. Serve immediately while chicken is still slightly warm.

Save

The first time I made this salad, I accidentally burned the almonds because I stepped away from the stove. Now I never leave them unattended, and that perfect toasty flavor makes such a difference in the final dish. My daughter says the almonds are the best part!

Seasonal Variations

When peaches aren't in season, try using pears in fall, oranges in winter, or strawberries in spring. Each fruit brings its own unique sweetness that pairs beautifully with the chicken and goat cheese. The key is using ripe, in-season fruit for the best flavor and texture balance.

Make It A Meal

To transform this into a heartier dinner, add cooked farro or quinoa to the arugula base. The nutty flavors of these ancient grains complement the other ingredients while adding satisfying fiber and additional protein. You could also serve with a slice of crusty sourdough bread brushed with olive oil and lightly toasted.

Prep Ahead Tips

The chicken can be seasoned up to 24 hours in advance and kept refrigerated, which actually improves flavor. Almonds can be toasted several days ahead and stored in an airtight container. For entertaining, have all components ready separately and assemble just before guests arrive for maximum freshness.

Recipe FAQs

→ Can I use a different protein instead of chicken?

Absolutely! This dish works wonderfully with grilled salmon, shrimp, or even pork tenderloin. For a vegetarian version, try substituting thick slices of grilled halloumi cheese or marinated tofu.

→ How do I know when the chicken is properly cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part - the meat should be completely white with no pink remaining, and the juices should run clear.

→ What can I substitute for goat cheese?

If you're not a fan of goat cheese, try feta, fresh mozzarella, burrata, or even blue cheese for a stronger flavor. For a dairy-free option, avocado provides a similar creamy texture.

→ Can I make this dish ahead of time?

You can prepare components ahead of time: grill the chicken, toast the almonds, and slice the peaches. Store separately in the refrigerator. Assemble just before serving to keep the arugula fresh and prevent it from wilting.

→ What's a good substitute for balsamic glaze?

If you don't have balsamic glaze, you can reduce regular balsamic vinegar by simmering it until thick and syrupy. Alternatively, try honey mixed with a little lemon juice, pomegranate molasses, or a simple vinaigrette made with olive oil and white wine vinegar.

→ What sides pair well with this dish?

This dish works beautifully as a complete meal on its own, but you could serve it with crusty bread, a simple quinoa salad, or grilled corn on the cob for a more substantial meal. For wine pairing, try a crisp Sauvignon Blanc or light Pinot Noir.