This Chicken and Peach Salad combines juicy peaches and savory grilled chicken for a perfect summer meal. It’s a flexible, crowd-pleasing dish that balances sweet and savory flavors beautifully. You can grill or pan-sear the components for a quick, impressive lunch or dinner.
Craving a delicious Chicken and Peach Salad? You've come to the right spot! From Savory Combo Recipes favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Chicken and Peach Salad
- Sweet & savory balance: Caramelized peaches cut through savory chicken and peppery arugula.
- Versatile & adaptable: Grill or pan-sear; swap greens, nuts, or cheese to suit your taste.
- True crowd-pleaser: Stunning for entertaining yet simple enough for a quick gourmet lunch.
- Dreamy textures: Tender chicken, charred peaches, crisp greens, and crunchy pecans in every bite.
Ingredients & Tools
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 2 large, ripe but firm peaches
- 5 oz (about 140 g) baby arugula
- 1/4 cup (about 30 g) pecans, roughly chopped
- 2 oz (about 55 g) crumbled goat cheese or feta
- 1 small shallot, finely minced
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- To taste kosher salt and freshly ground black pepper
- Optional: Fresh basil or mint for garnish
Tools: A grill pan or outdoor grill, a sharp knife, a mixing bowl, a small jar or whisk for the dressing.
Notes: Using ripe but firm peaches is key—they’ll hold their shape when grilled or seared. Don’t skip toasting the pecans; it makes a world of difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 30 g |
| Fat: | 24 g |
| Carbs: | 22 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Picking the perfect peaches. You want peaches that yield slightly to a gentle press near the stem but are not mushy. If they’re too soft, they’ll fall apart during cooking. A little firmness is your friend here.
- Don’t skip the resting time for the chicken. Letting the cooked chicken rest for 5-10 minutes before slicing is non-negotiable. It allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender, not dry.
- Toast those nuts! Toasting the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant will unlock their oils and deepen their flavor exponentially. It’s a simple step that elevates the entire salad.
- Season your chicken well. Don’t be shy with the salt and pepper. Chicken breasts need a good amount of seasoning to really shine. The smoked paprika and garlic powder add another layer, but salt is the foundation.
How to Make Chicken and Peach Salad
Step 1: Start by preparing your chicken. Pat the chicken breasts dry with a paper towel—this helps them get a beautiful sear. Drizzle them with about one tablespoon of olive oil and rub it in. Season both sides generously with kosher salt, black pepper, smoked paprika, and garlic powder. Let them sit at room temperature while you prepare the other components; this takes the chill off and promotes even cooking.
Step 2: Make the vinaigrette. In a small bowl or jar, combine the minced shallot, apple cider vinegar, honey, and Dijon mustard. Whisk vigorously or shake the jar until the honey is dissolved and everything is emulsified. Slowly stream in the remaining two tablespoons of olive oil while whisking constantly until the dressing is smooth and slightly thickened. Season with a pinch of salt and pepper. Give it a taste—it should be a perfect balance of tangy, sweet, and sharp.
Step 3: Cook the chicken. Heat your grill pan or outdoor grill to medium-high heat. Once hot, place the seasoned chicken breasts on the grill. Cook for 6-7 minutes on the first side, until you have nice grill marks and the chicken releases easily. Flip and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. Transfer the chicken to a clean plate or cutting board and let it rest. Do not slice it yet!
Step 4: Grill the peaches. While the chicken rests, prepare the peaches. Cut them in half and remove the pits. You can slice them into wedges or leave them in halves. Brush the cut sides lightly with a tiny bit of olive oil. Place them cut-side down on the hot grill. Cook for 2-3 minutes without moving them, until they have deep grill marks and have caramelized. They should be tender but not mushy. Carefully remove them from the grill.
Step 5: Assemble the salad. In a large serving bowl or platter, spread out the bed of fresh arugula. Now, slice the rested chicken against the grain into thin strips. Arrange the sliced chicken and grilled peaches over the arugula. Scatter the toasted pecans and crumbled goat cheese over the top. Drizzle about two-thirds of the dressing over everything.
Step 6: Toss and serve. Using a pair of large salad tongs, gently toss the salad to combine all the ingredients and coat them in the dressing. You’ll notice the warm chicken and peaches will slightly wilt the arugula, which is exactly what you want. Taste a leaf and see if it needs the remaining dressing or an extra pinch of salt. Serve immediately while the components are still warm.
Storage & Freshness Guide
- Fridge: Store undressed components separately for up to 2 days; arugula will wilt if dressed.
- Freezer: Not recommended; greens and peaches do not freeze well in this salad.
- Reviving: Bring chilled chicken and peaches to room temperature before assembling with fresh greens.
Serving Suggestions
Complementary Dishes
- Garlic Herb Focaccia — There’s nothing better than a piece of warm, chewy bread to sop up any leftover dressing and peach juices at the bottom of the bowl. It turns the salad into a more substantial meal.
- Grilled Corn on the Cob — The sweet, smoky flavor of grilled corn is a natural companion to the peaches and chicken. A little chili-lime butter on the corn ties the whole summer spread together beautifully.
- Quinoa with Herbs — For a heartier, grain-based option, serve the salad on a bed of fluffy, cooled quinoa that’s been tossed with chopped parsley and a squeeze of lemon. It soaks up the flavors wonderfully.
Drinks
- A Crisp Rosé — The dry, berry notes and bright acidity in a good rosé cut through the richness of the dish and complement the fruitiness of the peaches without overpowering them.
- Sparkling Water with Citrus — For a non-alcoholic option, nothing beats ice-cold sparkling water with a squeeze of fresh lime or a slice of orange. The bubbles and citrus are incredibly refreshing.
- Hefeweizen Wheat Beer — The banana and clove notes in this style of beer are a surprisingly perfect match for the sweet and savory elements of the salad, and it’s just so summery.
Something Sweet
- Lemon Sorbet — After a meal that’s both rich and fresh, a palate-cleansing scoop of tart, icy lemon sorbet is the perfect, light way to finish. It feels like a clean, bright ending.
- Almond Biscotti — The nutty, crunchy texture of biscotti pairs wonderfully with the pecans in the salad. They’re fantastic for dipping into a post-dinner coffee or tea.
- Grilled Peaches with Vanilla Ice Cream — Why stop at the salad? Grill a few extra peach halves and serve them warm with a scoop of vanilla ice cream for a decadent, yet simple, dessert that echoes the main course.
Top Mistakes to Avoid
- Mistake: Slicing the chicken immediately after cooking. I’ve messed this up before too, and it’s a tragedy. All the beautiful juices that keep the chicken moist will run straight out onto the cutting board, leaving you with dry meat. Let it rest for at least 5 minutes.
- Mistake: Using overripe, mushy peaches. They will turn to complete jam on the grill and make your salad messy and difficult to eat. You need peaches with some structural integrity to hold up to the heat.
- Mistake> Drowning the salad in dressing. A little goes a long way with a flavorful vinaigrette like this. Start with a modest amount, toss, and then add more if needed. You can always add more, but you can’t take it away.
- Mistake: Adding the dressing too early. If you dress the arugula and then let the salad sit, the greens will become soggy and wilted. Always dress the salad right before you’re ready to serve it for the best texture.
Expert Tips
- Tip: Pound your chicken to an even thickness. If your chicken breasts are very plump, place them between two pieces of plastic wrap and gently pound the thicker end with a rolling pin or pan until they’re uniformly about ¾-inch thick. This guarantees they’ll cook evenly and you won’t have a dry, overcooked thin end.
- Tip> Get creative with your cheese. While goat cheese is classic, a sharp blue cheese would be fantastic for a stronger flavor, or even shaved Parmesan for a saltier, nuttier kick. Use what you love.
- Tip: Add fresh herbs at the very end. Tearing a few fresh basil or mint leaves and scattering them over the finished salad just before serving adds an incredible pop of fresh aroma and flavor that really makes the dish sing.
- Tip: Make the dressing ahead. The vinaigrette can be made up to 3 days in advance and stored in the fridge. The flavors will actually meld and improve. Just let it come to room temperature and give it a good shake before using.
FAQs
Can I make this salad ahead of time?
You can do most of the components ahead of time, but I highly recommend assembling it just before serving. Cook and slice the chicken, grill the peaches, toast the nuts, and make the dressing all up to a day in advance. Store everything separately in the fridge. When you’re ready to eat, let the chicken and peaches come to room temperature for about 20 minutes, then assemble with the fresh greens. This keeps the arugula crisp and perfect.
What can I use instead of arugula?
Arugula has a lovely peppery bite, but it’s not for everyone. Excellent substitutes include mixed baby greens, butter lettuce (for a softer, more delicate base), or even sturdy spinach. If you use spinach, know that it wilts very quickly with warm ingredients, so be ready to serve immediately.
My peaches aren’t ripe yet. What can I do?
This is a common kitchen dilemma! You can speed up the ripening process by placing the peaches in a paper bag on your counter for a day or two. If you’re really in a pinch, you can still use them—just slice them and sauté them in a pan with a tiny bit of butter and a sprinkle of sugar to help them caramelize and soften.
Can I use frozen peaches?
I wouldn’t recommend it for this specific recipe. Frozen peaches have a much higher water content and will become mushy and watery when thawed and cooked. They won’t hold their shape or achieve that beautiful caramelization. Fresh is definitely the way to go here for the best texture and flavor.
How should I store leftovers?
Leftovers will keep in an airtight container in the refrigerator for up to 2 days, but be aware that the arugula will become quite wilted. It will still taste good, but the texture won’t be the same. If you think you’ll have leftovers, consider storing the undressed components separately and assembling individual portions as you eat them.
Chicken And Peach Salad
Make this easy Chicken and Peach Salad with grilled chicken, juicy peaches, and a tangy vinaigrette. A perfect summer meal in 30 minutes. Get the recipe!
Ingredients
For the Salad
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2 boneless, skinless chicken breasts (about 1 lb or 450 g)
-
2 large, ripe but firm peaches
-
5 oz baby arugula (about 140 g)
-
1/4 cup pecans (roughly chopped, about 30 g)
-
2 oz crumbled goat cheese or feta (about 55 g)
-
1 small shallot (finely minced)
-
3 tbsp extra virgin olive oil (divided)
-
2 tbsp apple cider vinegar
-
1 tbsp honey
-
1 tsp Dijon mustard
-
1/2 tsp smoked paprika
-
1/2 tsp garlic powder
-
kosher salt and freshly ground black pepper (to taste)
-
Fresh basil or mint (optional, for garnish)
Instructions
-
Start by preparing your chicken. Pat the chicken breasts dry with a paper towel—this helps them get a beautiful sear. Drizzle them with about one tablespoon of olive oil and rub it in. Season both sides generously with kosher salt, black pepper, smoked paprika, and garlic powder. Let them sit at room temperature while you prepare the other components; this takes the chill off and promotes even cooking.01
-
Make the vinaigrette. In a small bowl or jar, combine the minced shallot, apple cider vinegar, honey, and Dijon mustard. Whisk vigorously or shake the jar until the honey is dissolved and everything is emulsified. Slowly stream in the remaining two tablespoons of olive oil while whisking constantly until the dressing is smooth and slightly thickened. Season with a pinch of salt and pepper. Give it a taste—it should be a perfect balance of tangy, sweet, and sharp.02
-
Cook the chicken. Heat your grill pan or outdoor grill to medium-high heat. Once hot, place the seasoned chicken breasts on the grill. Cook for 6-7 minutes on the first side, until you have nice grill marks and the chicken releases easily. Flip and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. Transfer the chicken to a clean plate or cutting board and let it rest. Do not slice it yet!03
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Grill the peaches. While the chicken rests, prepare the peaches. Cut them in half and remove the pits. You can slice them into wedges or leave them in halves. Brush the cut sides lightly with a tiny bit of olive oil. Place them cut-side down on the hot grill. Cook for 2-3 minutes without moving them, until they have deep grill marks and have caramelized. They should be tender but not mushy. Carefully remove them from the grill.04
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Assemble the salad. In a large serving bowl or platter, spread out the bed of fresh arugula. Now, slice the rested chicken against the grain into thin strips. Arrange the sliced chicken and grilled peaches over the arugula. Scatter the toasted pecans and crumbled goat cheese over the top. Drizzle about two-thirds of the dressing over everything.05
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Toss and serve. Using a pair of large salad tongs, gently toss the salad to combine all the ingredients and coat them in the dressing. You’ll notice the warm chicken and peaches will slightly wilt the arugula, which is exactly what you want. Taste a leaf and see if it needs the remaining dressing or an extra pinch of salt. Serve immediately while the components are still warm.06
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