Description
Grilled peach chicken salad with honey balsamic dressing brings together juicy peaches and tender chicken in a way that makes lunch feel special when you serve it to family or friends. Fresh greens tossed with a tangy-sweet dressing create the perfect balance, giving you a dish that tastes both light and satisfying on any warm day.
Ingredients
Scale
Proteins and produce:
- 2 boneless, skinless chicken breasts
- 2 ripe peaches, halved and pitted
- 4 cups mixed salad greens
Salad toppings:
- 0.5 cup crumbled feta cheese
- 0.25 cup walnuts, chopped
Dressing:
- 0.25 cup balsamic vinegar
- 2 tablespoons honey
- 0.25 cup olive oil
- salt and pepper to taste
Instructions
- Rub your 2 boneless, skinless chicken breasts evenly with salt and pepper on both sides.
- Heat your grill to medium-high (around 400°F) and place the chicken breasts directly on the grates.
- Let your chicken cook for 6 to 7 minutes until grill marks develop on the first side.
- Flip your chicken and cook the other side for another 6 to 7 minutes until the internal temperature reaches 165°F.
- Transfer your cooked chicken to a cutting board and let it rest for 5 minutes before slicing.
- Place your 2 halved and pitted peaches cut side down on the same medium-high grill.
- Grill your peaches for 3 to 4 minutes until you see char marks and the flesh becomes tender.
- Pour 1/4 cup balsamic vinegar and 2 tablespoons honey into a small bowl.
- Add 1/4 cup olive oil to your bowl and whisk everything together until combined.
- Taste your dressing and adjust the salt and pepper to suit your preference.
- Spread your 4 cups mixed salad greens across a large serving bowl or individual plates.
- Arrange your sliced chicken pieces and grilled peach halves on top of the greens.
- Sprinkle 1/2 cup crumbled feta cheese and 1/4 cup chopped walnuts across your salad.
- Drizzle your honey balsamic dressing over everything and toss gently with your hands or salad tongs.
- Serve your salad immediately while the chicken and peaches are still warm.
Notes
- Let your chicken rest for a few minutes after grilling so the juices stay inside when you slice it, keeping each piece tender and moist.
- Grill peaches cut side down first to get those nice caramel marks, which add sweetness and depth that raw peaches can’t match.
- Make the dressing a few hours ahead if you have time, as the flavors blend together better and it tastes more balanced by serving time.
- If you’re cooking for someone avoiding dairy, skip the feta and add extra walnuts or sunflower seeds instead for crunch and protein that keeps the salad satisfying.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 515 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 37 g
- Saturated Fat: 6 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg