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Grilled Chicken and Peach Salad » Simple and Healthy Recipe! ✅

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This Grilled Chicken Peach Salad is perfect for summer! Grilled balsamic chicken, grilled peaches, avocado and feta cheese are the most delicious sweet and savory ingredients for this hearty salad. Serve it with the homemade balsamic vinaigrette that doubles as a chicken marinade!

I bought my first peaches of the summer last week and even though they weren’t Colorado peaches, they were sweet and delicious. Aside from eating them, one of my favorite ways to use them is tossing them into salads.

This Watermelon, Panzanella, and Peach Salad works great as a side dish with grilled chicken, fish, or beef, but when I want a salad for a main course, I’m obsessed with this Grilled Chicken and Peach Salad.

The chicken is so flavorful and juicy from the balsamic marinade, which doubles as a vinaigrette for the salad. Peaches are grilled with extra sweet renders. And if you didn’t already know, peaches, feta, and balsamic vinegar are a wonderful combination of sweet and salty.

Ingredients for Chicken and Peach Salad

butter lettuce – I love the smooth, delicate flavor and texture of this salad.

Chicken – You can use chicken breasts or thighs.

Balsamic vinegar – Sweeter than most vinegars. It is used in the marinade/vinaigrette. Balsamic vinegar goes great with peaches.

Maple syrup – It is used to sweeten marinades/vinaigrettes. You can use honey as an alternative.

Dijon mustard – It acts as an emulsifier for the vinaigrette and provides a spicy flavor.

Olive oil – Another emulsifier in the vinaigrette. It will also help tenderize the chicken as it marinates.

Garlic powder, onion powder, smoked paprika – Tasty dry spices used to enhance the flavor of the chicken. Season the chicken with them before adding the marinade.

peaches – Look for peaches that have smooth, blemish-free skin. They should not have any green in them, but instead should be golden yellow with a reddish hue. If your peaches aren’t ripe, place them in a paper bag and let them ripen on the counter for 2-3 days.

persian cucumbers – Smaller and narrower than normal cucumbers. They are extra crunchy, have very few seeds and do not need to be peeled.

Avocado – Creamy, mild in flavor and a good source of healthy fats.

Basil – Fresh basil goes wonderfully with peaches and balsamic vinaigrette.

feta cheese – The feta cheese is crumbly and holds up well in this salad. I love the contrasting saltiness paired with sweet peaches.

how to roast peaches

You can cut peaches in half or quarters for this salad. It’s best to use ripe peaches, but not overripe when grilling or they may fall apart on the grill.

  1. Cut the ripe peaches in half and remove the pit. Leave the skin. Cut the halves into quarters if you prefer.
  2. Preheat the grill to the maximum and brush the peach pulp with olive oil.
  3. Place peaches flesh side down on grill and grill 2 to 4 minutes or until lightly caramelized and have nice grill marks. Remove from grill and cool on a plate before adding to salad.

how to make salad

First prepare the marinade/vinaigrette. Whisk together balsamic vinegar, dijon, maple syrup, olive oil, salt, and pepper. Take 3 tablespoons and pour it into a freezer bag, refrigerate the rest for the salad.

Add the chicken breasts along with the dry spices, salt and pepper to the freezer bag. Seal and massage everything into the chicken. Let marinate for 1-4 hours.

Once the chicken is marinated, remove it from the bag and place it on preheated racks. Cooking time will vary depending on the size of the chicken breasts. Internal temperature should be 165 degrees F. when cooked. Let chicken rest for 5 minutes before carving.

While the chicken is cooking, add the grilled peaches. They will only need a few minutes to cook. Let them cool before adding them to the salad so the lettuce doesn’t wilt. If you haven’t quartered them before grilling, we recommend that you do.

For the salad, you can leave the buttered lettuce leaves whole or cut them into small pieces. Garnish lettuce with sliced ​​cucumber, avocado, chicken, peach, and feta cheese.

Sprinkle with the chopped or broken basil leaves and then garnish the salad with the vinaigrette or serve on the side. If you don’t plan on eating the entire salad that day, I suggest serving it on the side.

substitutions and variations

  • If you don’t like peaches, try roasting plums or another type of stone fruit.
  • Use a different type of lettuce. Mixed greens, cabbage, spinach, or romaine would be fine.
  • Add grilled corn and tomatoes for extra summer vegetables.
  • Boneless, skinless chicken thighs can be used in place of chicken breasts. Pork chops would also be nice if you prefer pork.

Storage and leftovers

The salad is best the day it’s made, but it can be stored in an airtight container for a couple of days, as long as you don’t dress it with balsamic vinaigrette.

Other salad recipes

  • Blueberry and Peaches Feta Salad
  • Tomato and Peach Caprese Salad
  • Grilled chicken salad with strawberries and goat cheese
  • grilled chicken caesar salad
  • Grilled Chicken Caprese Salad

Did you make this Grilled Chicken Peach Salad? I would love for you to leave a rating and review of the recipe below.

Continue Low Yield: 4 servings

Grilled Chicken and Peach Salad

Preparation time
20 minutes

Time to cook
12 minutes

Extra time
1 hour

Total Time
1 hour and 32 minutes


Marinade / Vinaigrette

  • 1/4 cup balsamic vinegar

  • 2 tablespoons Dijon

  • 2 tablespoons maple syrup

  • 3 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • Salt and freshly ground black pepper to taste


  • 1 pound boneless skinless chicken breasts

  • 2 heads butterhead lettuce, trimmed or left whole

  • 2 peaches, halved or quartered

  • 1 avocado, peeled, pitted and sliced

  • 2-3 Persian cucumbers, sliced

  • 2 ounces feta cheese, crumbled


  1. Combine balsamic vinegar, maple syrup, dijon, olive oil, salt, and pepper in a jar or bowl. Shake or blend until well blended. Place 3 tablespoons in a freezer bag along with the chicken, smoked paprika, onion, and garlic powder. Season with more salt and pepper. Seal the bag letting the air out as you do so. Massage the marinade into the chicken, then refrigerate for 1-4 hours.
  2. Preheat grill, then clean and oil pan supports. Remove chicken from marinade and grill for 4 to 5 minutes, then flip chicken and grill until internal temperature is 165°F.
  3. During the last few minutes of cooking, place peaches on racks and grill until caramelized and with grill marks, about 3-4 minutes total. Turn them over after 1-2 minutes if they are cut into quarters.
  4. Let chicken rest for 5 minutes before slicing and allow peaches to cool before adding to salad.
  5. Arrange the lettuce in a bowl or on a serving plate. Top with sliced ​​rotisserie chicken, peaches, avocado slices, cucumber, feta, and basil. Serve balsamic vinaigrette on the side or drizzle over salad.

Nutritional information:





Amount per proportion:

Calories: 488 Total Fat: 25g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 109mg Sodium: 431mg Carbohydrates: 26g Fiber: 7g Sugar: 18g Protein: 40g

Nutrition information is an estimate. Consult a registered dietitian for the most accurate nutritional information.

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