This bright and tasty grilled peach chicken salad is a summer favorite! Juicy peaches, tender chicken, and fresh greens come together for a delightful dish that feels like sunshine on a plate.
Plus, who can resist the sweet and smoky flavor of grilled peaches? I love to add a splash of vinaigrette for a little zing—it’s the perfect way to impress at any picnic or barbecue!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this salad. If you prefer dark meat, use chicken thighs, which can add more flavor. Pre-cooked grilled chicken strips are also a super convenient option.
Peaches: Ripe peaches add sweetness. If they are out of season, you can substitute with nectarines or even canned peaches (drained). Fresh mango also works well for a tropical twist!
Spinach: Fresh spinach is lovely, but you can substitute it with arugula for a peppery kick or mixed salad greens for variety. Just remember that different greens can alter the flavor a bit.
Cheese: Goat cheese gives a creamy texture and tang, but feta cheese is a great option too. For a dairy-free alternative, try using cashew cheese or omit cheese altogether.
Walnuts: Chopped walnuts add crunch. If you have nut allergies, sunflower seeds or pumpkin seeds can provide a nice crunch without the nuts.
How Can I Grill Chicken Perfectly?
Grilling chicken can be tricky, but a few steps can help you get it just right. Make sure to preheat the grill; this helps prevent sticking and ensures even cooking.
- Pat the chicken dry with paper towels for a nice sear.
- Brush the chicken with olive oil and season with salt and pepper to taste.
- Grill on medium-high heat for 6-7 minutes on each side until the internal temperature reaches 165°F. Use a meat thermometer for accuracy!
- Let the chicken rest for a few minutes after grilling; this keeps the juices in.
What’s the Best Way to Grill Peaches?
Grilling peaches enhances their sweetness and adds a lovely smoky flavor. Start by cutting them in half and removing the pit. It’s best to grill them cut-side down.
- Preheat the grill to medium heat.
- Place the peach halves cut-side down on the grill.
- Grill for about 3-4 minutes until you see grill marks and the peaches feel slightly soft.
- Remove and let cool a bit before adding them to the salad.
Ultimate Grilled Peach Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 2 ripe peaches, halved and pitted
- 6 cups fresh spinach
- 1 cup blueberries
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled goat cheese or feta cheese
- 1/4 cup walnuts, chopped
For Seasoning and Dressing:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup balsamic vinaigrette (store-bought or homemade)
How Much Time Will You Need?
This recipe will take about 25 minutes to prepare. You’ll spend roughly 10 minutes grilling the chicken and peaches, and another 15 minutes assembling the salad. It’s a quick and fresh meal—perfect for warmer days!
Step-by-Step Instructions:
1. Grill the Chicken:
First, preheat your grill to medium-high heat. Grab your chicken breasts and season them with olive oil, salt, and pepper. Place them on the grill and cook for about 6-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F. Once it’s cooked, take it off the grill and let it rest for a few minutes before slicing it into strips.
2. Grill the Peaches:
While the chicken is resting, it’s time for the peaches! Place the peach halves on the grill cut side down. Grill them for about 3-4 minutes, or until you see nice grill marks and they’re slightly soft. Once done, take them off the grill and set them aside.
3. Prepare the Salad Base:
In a large salad bowl, start with the fresh spinach leaves as your base. This will be the delicious foundation for all the yummy toppings coming next.
4. Add Remaining Ingredients:
Now it’s time to build your salad! Start by adding the sliced grilled chicken and grilled peaches over the spinach. Then sprinkle in the blueberries, thinly sliced red onion, crumbled cheese, and chopped walnuts. It’s looking good already!
5. Dress the Salad:
Drizzle the balsamic vinaigrette over the top of your salad. Gently toss everything together to combine the flavors evenly. Taste it—if you’d like, you can add a little extra salt and pepper for more flavor.
6. Serve:
Your salad is ready to go! Serve it immediately and enjoy the wonderful mix of flavors and textures from the grilled fruits, savory chicken, and fresh veggies. Perfect for a hearty lunch or a light dinner!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before grilling! Thaw in the fridge overnight for the best results or place it in a sealed plastic bag and submerge it in cold water for a quicker method. Once thawed, pat the chicken dry with paper towels to help it grill better.
What Can I Substitute for Goat Cheese?
If you’re not a fan of goat cheese, feta cheese makes a great alternative. You can also use crumbled blue cheese for a stronger flavor or even shredded mozzarella for a creamy texture without the tang. Just be mindful that each cheese will slightly change the flavor profile!
How to Store Leftovers
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate until you’re ready to eat again to avoid soggy greens. If you have leftover grilled chicken, it can be stored in the fridge for up to 4 days!
Can I Make This Salad Ahead of Time?
Yes, you can prep the components in advance! Grill the chicken and peaches ahead of time and store them in the fridge. Assemble the salad (without dressing) a few hours before serving to keep it fresh, then drizzle with balsamic vinaigrette just before eating!
