Grilled Chicken Peach Salad (Print)

Juicy grilled chicken paired with peaches, arugula, feta, and a balsamic drizzle for a fresh, vibrant dish.

# Components:

→ Salad

01 - 2 boneless, skinless chicken breasts
02 - 2 ripe peaches, pitted and sliced
03 - 6 cups fresh arugula
04 - 1/4 cup crumbled feta cheese
05 - 1/4 cup red onion, thinly sliced
06 - 1/4 cup toasted pecans or walnuts, roughly chopped

→ Marinade

07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Balsamic Drizzle

12 - 1/3 cup balsamic vinegar
13 - 2 teaspoons honey

# Directions:

01 - Preheat grill or grill pan to medium-high heat
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Coat chicken breasts thoroughly with marinade and allow to rest for 10 minutes
03 - Grill chicken for 5-6 minutes per side until fully cooked and juices run clear. Transfer to a cutting board to rest before slicing thinly
04 - Brush peach slices lightly with olive oil and grill for 1-2 minutes per side until grill marks appear and peaches are slightly softened
05 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until thickened into a syrupy glaze. Cool slightly
06 - Arrange arugula on a large platter or individual plates. Top with sliced chicken, grilled peaches, red onion, feta cheese, and toasted pecans
07 - Drizzle with balsamic reduction just before serving

# Chef Secrets:

01 -
  • It comes together in 30 minutes flat, which means you can have dinner on the table before you've thought about what's for tomorrow.
  • The contrast of flavors—sweet peaches, salty feta, peppery greens—keeps every bite interesting instead of feeling like you're eating the same thing over and over.
  • Grilling the peaches is the kind of small moment that makes you feel clever in the kitchen without actually being complicated.
02 -
  • Don't skip the resting time for the chicken—it lets the juices redistribute so when you slice it, you're not bleeding all over your beautiful salad.
  • The balsamic reduction is where most people go wrong; it needs to actually reduce and thicken or it'll just taste like sour vinegar instead of a glossy glaze.
03 -
  • If you don't have a grill, a grill pan on the stovetop works almost as well—you won't get quite the same depth of char, but you'll get close.
  • Prep everything before you start grilling because once the chicken and peaches hit the heat, things move quickly and you don't want to be scrambling to slice the onion.
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