Grilled Peach Salad with Chicken – A Light and Fresh Summer Dinner Idea
Inside: This grilled peach salad with chicken is everything a summer salad should be—fresh, colorful, and packed with seasonal flavor. Juicy grilled peaches, tender grilled chicken tenders or breasts, and a mix of crisp spring greens are layered with heirloom cherry tomatoes, crumbled goat cheese, red onion, fresh herbs, and chopped walnuts for crunch. Toss it all with a homemade white balsamic vinaigrette, and you’ve got an easy, elegant peach and chicken salad that’s perfect for a light dinner, lunch, or summer gathering. If you love a grilled fruit salad that feels gourmet but takes minimal effort, this one’s a keeper.
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Some of my favorite flavors of summer come fresh from the garden—juicy peaches, aromatic basil, and cool mint.
And paired with leafy greens, goat cheese, red onion, tomatoes, crunchy walnuts, and coated in a yummy balsamic dressing?
Sweet. Tangy, Creamy. It’s a colorful taste delight in one bite.
The Simple Ingredients for this Grilled Peach Salad Recipe.
This beautiful and easy grilled peach salad goes together quickly with just a few ingredients (See the recipe card for approximate amounts):
For the Salad:
- Fresh peaches
- Oil for grilling (high smoke point oils like vegetable, canola, avocado, sunflower, or peanut)
- Chicken tenders or breasts
- Spring mix lettuce
- Red onion, cut into slivers
- Grape or cherry tomatoes, halved (I used pretty heirloom colors)
- Goat cheese, crumbled
- Chopped walnuts
- Fresh basil leaves, chopped or chiffonade cut
- Fresh mint leaves, chopped or chiffonade cut
- Salt and pepper
For the White Balsamic Vinaigrette Dressing:
- White balsamic vinegar (not red)
- Extra virgin olive oil
- Dijon mustard
- Honey
- Salt
How to Make Grilled Chicken and Peach Salad.
1. Grill the Chicken.
Brush with the grilling oil and season with salt and pepper, then cook on an outdoor grill over medium-high heat. Cut into bite-size pieces and set aside. (Leave the grill on for the peaches!)
2. Grill the Peaches.
Slice the peach all the way around, twist, and remove the pit. I slice each half into wedges because I want to see the grill marks, but you could grill the halves and slice them after cooking.
For more details on how to choose and grill peaches see the post, “How to Grill Peaches: The Easiest and Best Method“.
Brush some of the high smoke point oil over all the surfaces of the peach pieces. Then place peaches cut side down directly on the grill grates on the preheated grill.
Cook until you have beautiful grill marks on the flesh. If you’re cooking peach wedges like I did it won’t take but 1-2 minutes on each cut side until they’re syrupy and dripping in juice.
Remove from the grill and pull off the peach skins if desired, after the wedges have cooled for a couple of minutes.
3. Assemble the Salad.
Fill a large bowl with the spring mix. Over the top of the salad add the chicken pieces, peach slices, slivered red onions, tomato halves, crumbled goat cheese, chopped basil and mint leaves, and chopped walnuts.
SH&H Tip: Evenly arrange and place the toppings for a pretty, colorful presentation.
4. Make the Dressing.
This salad is even more scrumptious paired with a sweet and savory balsamic vinaigrette!
To make the salad dressing, whisk together the olive oil, white balsamic vinegar, dijon mustard, honey, and salt and pepper in a small bowl, small jar, or mason jar. Shake or remix right before pouring.
SH&H Tip: Feel free to substitute red balsamic vinegar, but know it will stain the peaches and goat cheese.
Dress the salad lightly and gently toss. Or I prefer to dress each salad individually. This keeps the salad looking good for longer, plus you can better save the leftovers.
If you’re in a pinch for time, I’ve found this Girard’s White Balsamic Vinaigrette is a great substitute!
Grilled Peach Salad Variations.
- Grill the peaches indoors on a grill pan on the cooktop.
- Skip the peach grilling altogether and add ripe peach slices to the salad (fresh, not canned).
- Skip the chicken and make it vegetarian. This delicious salad doesn’t have to be a complete meal—it also makes a great side dish for summer!
- Make your own custom salad recipes by experimenting with the ingredients. Replace the goat cheese with feta cheese. Replace the walnuts with crunchy pine nuts or pecans. Add some fresh blueberries for even more color and flavor.
Fruit and Chicken Summer Salad FAQ’s:
Can You Save the Salad Leftovers?
If you don’t dress the salad, you can store the leftovers in an airtight container. Just know that it will only last a day or two, because of the moisture of the peaches and goat cheese. And the nuts will soften.
Can I use a different cheese instead of goat cheese?
Yes! If goat cheese isn’t your thing, try feta, blue cheese crumbles, or even shaved parmesan. Each one brings a different flavor twist to this grilled peach and chicken salad.
Do I have to grill the peaches?
Grilling the peaches adds a warm, caramelized flavor that pairs beautifully with the fresh herbs and spring mix, but you can also use raw, ripe peaches if you’re short on time—or if it’s too hot to turn on the grill.
Can I make this salad ahead of time?
You can prep most of the ingredients in advance—slice the onions and tomatoes, grill the chicken and peaches, and whisk together the dressing. Store everything separately and assemble right before serving to keep the greens fresh and the texture just right.
What protein can I use instead of chicken?
Grilled shrimp, sliced steak, or even prosciutto are delicious swaps if you want to change it up. Or skip the meat entirely for a vegetarian peach salad that’s still satisfying.
What’s a good substitute for white balsamic vinegar?
White balsamic adds a mellow sweetness that pairs well with the peaches, but you could also use champagne vinegar, rice vinegar, or regular balsamic in a pinch—just know the flavor and color will be slightly different.
Grilled Chicken Salad with Peaches Printable Recipe.
Grilled Peach Salad with Chicken
This colorful summer salad is a complete meal with juicy sweet peaches, grilled chicken, spring mix, goat cheese, basil, mint, red onions, and walnuts with a balsamic vinaigrette. It’s beautiful, light, and bursting with the flavors of summer!
Ingredients
Salad:
- 2 fresh ripe peaches (but not mushy)
- Oil for grilling (high smoke point oils like vegetable, canola, avocado, sunflower, or peanut)
- 1 lb. chicken tenders or breasts
- 10 oz. container of spring mix lettuce
- Red onion, two thin slices cut into small slivers
- Half a container of grape or cherry tomatoes, cut in halves (I used pretty heirloom colors)
- 1/2 cup goat cheese, crumbled
- Fresh basil leaves, 2 tbsp. chopped or chiffonade cut
- Fresh mint leaves, 2 tbsp. chopped for chiffonade cut
- Handful of chopped walnuts
- Salt and pepper
Dressing
- 1/3 cup extra virgin olive oil
- 3 tbsp. white balsamic vinegar
- 1 tbsp. honey
- 1 tsp. dijon mustard
- Salt and pepper to taste
Instructions
1. Grill the chicken.
Brush the chicken with the grilling oil and season with salt and pepper, then cook on an outdoor grill over medium-high heat until cooked through. Cut into bite-size pieces and set aside. (Leave the grill on for the peaches.)
2. Grill the peaches.
Slice the peach all the way around, twist, and remove the pit. Then slice each half into wedges. Or grill the halves and slice them after cooking (but you won't get the grill marks).
Brush some of the high smoke point oil over all the surfaces of the peach pieces. Then place peaches cut side down directly on the grill grates on the already preheated grill. Flip the peach slices when they have a nice grill mark on one side (about 1-2 minutes). Remove from the grill when the other side of the wedge has a grill mark and the peaches are syrupy.
Peel the skin off of the peach slices after cooling slightly if desired.
3. Assemble the salad.
Fill a large bowl with the spring mix. Over the top of the salad arrange the chicken pieces, peach slices, slivered red onions, tomato halves, crumbled goat cheese, chopped basil and mint leaves, and chopped walnuts.
4. Make the dressing.
Whisk together the olive oil, white balsamic vinegar, dijon mustard, honey, and salt and pepper. Remix right before pouring.
5. Dress the salad.
Either lightly dress the entire serving bowl and gently toss, or dress the individual servings.
Notes
Adjust ingredient amounts and ratios according to taste and for how much salad you need.
You can substitute red balsamic vinegar in the dressing, but it will stain the peaches and goat cheese.
This now might be one of my favorite summer salads. Because it’s a delicious way to enjoy summer’s best fresh ingredients!
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It looks and sounds amazing!
Yum! This sounds delicious!