This Ultimate Grilled Peach Chicken Salad is a fresh mix of juicy grilled peaches, tender chicken, and crisp greens. It’s light, colorful, and perfect for a sunny day!
Fun fact: Every time I make this salad, I feel a bit like a chef, tossing everything together like it’s a top restaurant dish! Plus, it’s super quick to whip up!
I love adding a sprinkle of nuts for a crunchy touch. It makes the salad not just tasty, but also a great option for lunch or dinner. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to grill and stay juicy. If you’re looking for a different protein, try grilled shrimp or even tofu for a vegetarian option!
Peaches: Ripe peaches add sweetness. If they’re out of season, substitute with nectarines or plums. They’ll give a similar flavor and texture when grilled.
Spinach: Fresh spinach is great for this salad, but you can swap it with kale or mixed greens if you prefer a different leaf. Just make sure it’s tender to avoid a tough texture.
Goat Cheese: Crumbled goat cheese has a creamy tang. If you’re not a fan, feta cheese works well too. For a dairy-free alternative, try using cashew cheese or a sprinkling of nutritional yeast.
Walnuts: Toasted walnuts add crunch! If you have nut allergies, you could use sunflower seeds or pumpkin seeds as a tasty substitute.
How Can I Grill Chicken So It’s Always Juicy?
Grilling chicken may seem tricky, but with the right technique, you’ll always have juicy results! Follow these simple steps:
- Start with even-sized chicken breasts for uniform cooking. If yours are thick, consider pounding them to an even thickness.
- Preheat your grill to medium-high heat, which is essential for a nice sear.
- Brush the chicken with olive oil and season well with salt and pepper.
- Grill for 6-7 minutes on one side without moving it. Flip and grill for another 6-7 minutes until fully cooked.
- Use a meat thermometer to ensure it reaches 165°F (75°C) inside.
- Let it rest for a few minutes after grilling. This keeps the juices in and makes for tender chicken!
Using these tips will help you consistently achieve delicious, grilled chicken for this salad and much more!
How to Make 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 fresh blueberries
- ½ cup red onion, thinly sliced
- ¼ cup crumbled goat cheese (or feta cheese, if preferred)
- ¼ cup walnuts, toasted and chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Optional: Fresh basil for garnish
How Much Time Will You Need?
This delightful salad will take about 25 minutes to prepare. You’ll spend around 10-15 minutes grilling the chicken and peaches, and then just a few minutes mixing the salad ingredients and dressing. It’s quick, fresh, and bursting with flavors!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This is important to ensure the chicken and peaches cook evenly and get those nice grill marks!
2. Prepare the Chicken:
Season the chicken breasts with olive oil, salt, and pepper. Make sure to coat them well so they stay juicy. Grill the chicken for about 6-7 minutes on each side, or until they are fully cooked and the juices run clear. Once done, remove from the grill and let them rest for a few minutes before slicing.
3. Grill the Peaches:
While the chicken is grilling, take your peach halves and place them cut side down on the grill. Grill for about 3-4 minutes until you see beautiful grill marks and they become slightly soft. After grilling, remove them from the heat and slice into wedges.
4. Assemble the Salad:
In a large salad bowl, combine the fresh spinach, blueberries, sliced red onion, and grilled peach wedges. Toss everything gently to mix the flavors without damaging the spinach.
5. Add the Chicken and Toppings:
Slice the rested grilled chicken and place it on top of the salad. Sprinkle the crumbled goat cheese and the toasted walnuts over everything. This adds a nice crunch and richness!
6. Whisk the Dressing:
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, and a pinch of salt and pepper to taste. Give it a good mix until it’s smooth and well combined.
7. Dress the Salad:
Drizzle the homemade dressing over the salad and toss everything gently to coat the ingredients in that delicious flavor. Imagine how good it’ll taste!
8. Serve and Enjoy:
If you like, garnish with fresh basil for a touch of color and extra flavor. Serve immediately, and get ready to enjoy your Ultimate Grilled Peach Chicken Salad! It’s a perfect dish for any occasion, whether it’s lunch or dinner!
Can I Use Frozen Chicken Instead of Fresh?
It’s best to use fresh chicken for this recipe, but if you only have frozen chicken, make sure to completely thaw it first. Thaw it in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for quick thawing. Pat it dry before seasoning to ensure a nice sear on the grill!
What Can I Substitute for Goat Cheese?
If you’re not a fan of goat cheese, feta cheese is an excellent alternative! You could also try using a creamy blue cheese for a more robust flavor or omit the cheese entirely for a dairy-free option. Just remember to adjust the amount based on your taste preferences!
How Should I Store Leftovers?
To store leftovers, place the salad in an airtight container and refrigerate for up to 2 days. Keep the dressing separate until you’re ready to eat to prevent the greens from wilting. When reheating the chicken, warm it gently to avoid drying it out, or enjoy it cold on the salad!
Can I Make This Salad Ahead of Time?
Yes! You can grill the chicken and peaches ahead of time and store them in the fridge. Just assemble the salad right before serving for the freshest taste. If you pre-make the salad, consider leaving out the dressing until you’re ready to serve to keep the spinach crisp!
