Chicken with Peaches & Arugula

This summer-inspired grilled chicken salad combines the smoky flavor of perfectly charred chicken with the sweet juiciness of fresh peaches, peppery arugula, creamy goat cheese, and crunchy toasted almonds. The balsamic glaze adds just the right touch of tangy sweetness to bring all these beautiful flavors together in a light yet satisfying meal.

I first created this dish during a particularly hot summer evening when I couldn't bear the thought of turning on the oven. The combination was such a hit with my family that it's become our go-to entertaining dish when we have guests over for casual summer dinners.

Ingredients

• Boneless chicken breasts: Choose free-range, organic if possible for the best flavor and texture. The even thickness helps them cook uniformly on the grill.
• Olive oil: Use a good quality extra virgin olive oil to bring out the flavors in the chicken and provide moisture during grilling.
• Salt and pepper: Kosher salt and freshly ground black pepper make all the difference in seasoning the chicken properly.
• Ripe peaches: Look for fragrant peaches that yield slightly to gentle pressure. They should be sweet but still firm enough to hold their shape.
• Arugula: The peppery bite of fresh arugula creates the perfect counterpoint to the sweet peaches and savory chicken.
• Goat cheese: A soft, tangy goat cheese adds creaminess and a pleasant acidic note that balances the sweetness of the fruit.
• Sliced almonds: These add essential crunch and a nutty flavor dimension that elevates the entire dish.
• Balsamic glaze: This concentrated, slightly sweet reduction ties all the flavors together. Look for one that's thick enough to drizzle.

Step-by-Step Instructions

Prepare the chicken:

Season chicken breasts generously with olive oil, salt, and pepper on both sides, massaging the seasonings into the meat. Allow to sit at room temperature for 5 minutes before grilling to ensure even cooking.

Grill to perfection:

Place chicken on a preheated medium-hot grill and cook undisturbed for 6 to 7 minutes until grill marks form. Flip only once and cook for another 6 to 7 minutes until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for at least 5 minutes before slicing to retain juices.

Toast the almonds:

While the chicken cooks, place sliced almonds in a dry skillet over low heat. Watch them carefully, stirring frequently for 2 to 3 minutes until they turn golden brown and release their aroma. Remove immediately from the hot pan to prevent burning.

Assemble the salad:

Spread fresh arugula across a large serving platter, creating a bed of greens. Arrange peach slices evenly across the arugula, then sprinkle with the crumbled goat cheese and toasted almonds.

Finish and serve:

Slice the rested chicken against the grain into half-inch pieces and arrange over the salad. Just before serving, drizzle the entire dish with balsamic glaze in a decorative pattern.

Save

The peaches are truly the star of this dish. I discovered the magic of grilled peaches a few summers ago when I accidentally left some on the grill after a barbecue. The slight caramelization intensified their sweetness and created an amazing contrast with the savory chicken. While raw peaches work beautifully in this recipe, consider grilling them for just 2 minutes per side if you have the grill space.

Make-Ahead Options

This dish offers several make-ahead possibilities that make it perfect for entertaining. The chicken can be grilled up to a day in advance and refrigerated. Simply bring it to room temperature before slicing and assembling the salad. The almonds can be toasted several days ahead and stored in an airtight container. The arugula base and peach slices should be prepared just before serving for maximum freshness, though the peaches can be sliced up to 2 hours ahead and stored covered in the refrigerator.

Seasonal Adaptations

While summer peaches create the ideal version of this dish, you can enjoy variations year-round. In fall, substitute thinly sliced apples or pears and add a sprinkle of cinnamon to the almonds while toasting. Winter calls for segments of blood oranges or grapefruit with a handful of pomegranate seeds. Spring offers the opportunity to use strawberries or early cherries for a different sweet note. The versatility of this formula makes it a template you can return to regardless of what's in season.

Serving Suggestions

For a complete meal, serve this salad with a simple side of crusty artisan bread drizzled with olive oil. If you're hosting a dinner party, this makes a stunning main course following a small cup of chilled summer soup like gazpacho or cucumber. For wine pairing, reach for a crisp Pinot Grigio or dry rosé that will complement both the peaches and the grilled chicken without overpowering the delicate flavors.

Recipe FAQs

→ Can I use a different protein instead of chicken?

Absolutely! This dish works beautifully with grilled salmon, shrimp, or even pork tenderloin. For a vegetarian option, try substituting grilled halloumi cheese or marinated tofu for the chicken.

→ How do I know when the chicken is fully 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 opaque and white throughout with no pink remaining.

→ What can I substitute for goat cheese?

If you don't care for goat cheese, try feta, blue cheese, or burrata as alternatives. For a dairy-free option, avocado slices provide a similar creamy texture.

→ Can I prepare any components ahead of time?

Yes! You can grill the chicken and toast the almonds up to a day ahead. Store them in the refrigerator and bring to room temperature before assembling. For best results, slice the peaches and assemble the salad just before serving.

→ How do I make balsamic glaze if I can't find it at the store?

To make your own balsamic glaze, simmer 1 cup of balsamic vinegar in a small saucepan over medium-low heat until reduced by half and thick enough to coat the back of a spoon, about 15-20 minutes. Let it cool before using.

→ What side dishes pair well with this meal?

This dish is quite complete on its own, but it pairs beautifully with crusty bread, a light quinoa salad, or grilled corn on the cob for a more substantial meal.