I found this recipe in Women’s Day from June 2010 and it became my go-to summer salad for years. One pound of chicken breast and two halved peaches, both brushed with olive oil and grilled until the chicken is cooked and the peaches have grill marks. The chicken sliced thin and everything tossed with mixed salad greens, crumbled feta, sliced almonds, and a dressing of white wine vinegar, honey, and olive oil.
The grilled peaches are the reason this salad works. They are warm, soft, and slightly caramelised, and they taste nothing like raw peach slices in a cold salad. The feta is salty against the sweet fruit. The almonds crunch. The honey vinaigrette is barely sweet, more sharp than sugary, and it coats the greens without making them heavy.
Tips for Making Grilled Chicken and Peaches Salad
Grill the peaches and chicken at the same time
Brush both with olive oil. The chicken takes six to seven minutes per side. The peaches take two to three minutes per side.
The peaches are done when they have visible grill marks and are slightly softened. Do not let them go mushy.
Let the chicken rest before slicing
Five minutes on a cutting board. The juices redistribute and the slices stay moist.
Slice thin against the grain. Thin slices mix better with the greens and absorb the vinaigrette.
Grilled Chicken and Peaches Salad
Total Time: 30 minutes
Yield: Serves 4
Description
A simple and light meal for summer: grilled chicken, peaches, and onions atop fresh greens.
Ingredients
Units
- 1 tbsp (15 ml) white wine vinegar
- 1/2 tsp (2.5 ml) honey
- 1/4 cup (60 ml) olive oil
- Salt and pepper to taste
- 2 peaches, halved and pitted
- 1 lb (450 g) chicken breast
- 4 cups (240 g) mixed salad greens
- 1/4 cup (30 g) crumbled feta cheese
- 1/4 cup (30 g) sliced almonds
Instructions
- In a small bowl, whisk together the white wine vinegar, honey, and olive oil. Season with salt and pepper to taste.
- Preheat the grill to medium-high heat. Brush the peaches and chicken breast with a little olive oil.
- Grill the peaches for about 2-3 minutes on each side until grill marks appear and they are slightly softened.
- Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and juices run clear.
- Let the chicken rest for a few minutes, then slice it thinly.
- In a large salad bowl, combine the mixed greens, grilled peaches, sliced chicken, feta cheese, and almonds.
- Drizzle the salad with the prepared dressing and toss gently to combine. Serve immediately.
Notes
Adapted from Women’s Day June 2010
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 450
- Fat: 18
- Carbohydrates: 20
- Fiber: 4
- Protein: 30
Frequently Asked Questions
Can I use nectarines?
Yes. They grill the same way and do not need peeling. The flavour is slightly more tart.
Can I make the dressing ahead?
Yes. Whisk the vinegar, honey, and olive oil together and store in the fridge for up to a week. Shake before using.
Can I use a different cheese?
Goat cheese or blue cheese both work. Feta is the saltiest and crumbles most easily over the warm salad.
If You Liked This Recipe, You’ll Love These
- Grilled Halloumi and Peach Panzanella
- Grilled Peach Salad
- Grilled Pork Chops with Peach Salad
- Smørrebrød: Chicken salad, Potato and Grilled Sirloin by Adam Aamann
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