Grilled Peach and Chicken Salad with Honey Lemon Vinaigrette

Grilled Peach and Chicken Salad with Lemon Vinaigrette in a bowl.

5 from 2 votes

Grilled Peach and Chicken Salad with Honey Lemon Vinaigrette

🍑🥗 Fresh peaches are grilled quickly on both sides before being tossed with juicy grilled chicken, crisp lettuce, salty feta, fresh mint, tomatoes, and more! Grilling peaches caramelizes them and infuses the salad with so much FLAVOR! Take advantage of seasonal summer produce while it lasts by making this EASY and crave-worthy salad!

Prep Time15

Cook Time15

Total Time30

Course: 30-Minute Meals, Dinner, lunch, Salad, Sides, Salads & Vegetables

Cuisine: American

Keyword: chicken salad, grilled chicken, grilled peaches

Servings: servings

Calories: 483cal

Equipment

1 outdoor (gas) grill (or indoor grill pan)
1 grill pan

Ingredients

Chicken

1 pound grilled chicken* see Notes

Peaches

2 large fresh peaches quartered with pit removed, keep skin on (should be ripe but not mushy or over-ripe)
1 tablespoon honey

Salad

6 cups lettuce such as Romaine, butter lettuce, arugula, spring mix, etc.
1 cup cherry tomatoes halved if desired (grape tomatoes, heirloom, Roma, etc. may be substituted)
1 cup diced cucumber peeled if desired, or use English cucumber and don't peel
⅓ cup crumbled feta cheese or shredded Parmesan, shredded cheese blend, etc.
⅓ cup sliced red onions or white/yellow onions
¼ cup fresh mint finely minced (or fresh basil, parsley, or your favorite fresh herbs)
Salt and pepper to taste

Honey Lemon Vinaigrette

¼ cup olive oil
¼ cup honey
2 tablespoons lemon juice or apple cider vinegar
1 teaspoon salt plus more to taste or as desired
1 teaspoon freshly ground black pepper plus more to taste or as desired

Instructions

Chicken - Use your favorite grilled chicken recipe, made either on your outdoor grill, or use an indoor grill pan. You can grill it fresh, and if you're doing so, see the Notes below for my favorite grilled chicken options. I use boneless skinless chicken breasts for easy slicing over the salad later on but you could in theory use any type of chicken. You can also use leftover chicken (grilled, baked, roasted, poached), or use store bought rotisserie chicken. Although remember you need to grill the peaches so you may as well grill the chicken, too.
Peaches - If your grill is not already hot from grilling the chicken, preheat it now to medium heat or preheat your grill pan. To a medium bowl, add the peach quarters, honey, and toss with a soft spatula tip to coat the peach pieces evenly.
Place the peaches on the grill and grill for about 1 minute on each side, flipping as necessary. Tip - The fruit will cook VERY fast. Be careful so it doesn't burn, if your grill runs hot, you may only need 45 seconds per side or so. Be mindful and present so you don't burn them and need to start over. Set aside momentarily.
Salad - Either add all the ingredients to a large serving bowl OR you can plate individually, dividing all ingredients among 4 bowls/plates. Tip - All quantities and ingredients are very flexible so if you have tons of garden tomatoes on hand, or zucchini from the farmers market, or extra peaches, etc. use what makes sense for you and treat my recipe as an outline or guide.
Add the chicken and peaches with the other salad ingredients; set aside momentarily.
Vinaigrette - To a mason jar or glass jar with a lid, or medium bowl, add all the ingredients and seal jar and shake vigorously. Or whisk well to combine the ingredients. Taste, and make any necessary seasoning or flavor adjustments. Tips - If the vinaigrette tastes at all flat, boring, or dull, it likely needs more salt so don't be afraid to add more. It may also need a bit more of an acid (lemon juice or vinegar). 1 teaspoon Dijon mustard is also great to add, optionally. If you want to make a hot honey lemon vinaigrette, add 1/8 tsp cayenne pepper OR 1 teaspoon chili oil, or to taste. Drizzle the vinaigrette over the salad, to taste.
Storage - Salads are always best fresh. If you have leftover grilled chicken, grilled peaches, or any of the salad components, store them all separately in airtight containers in the fridge for up to 3-5 days. Extra vinaigrette will keep airtight in a mason jar or similar in the fridge for up to 10-14 days. This is not a recipe that should be frozen.
Make Ahead - It's fine if you want to place all the components in 4 meal prep containers for grab-and-go work lunches. Make sure to store the vinaigrette separately and only dress the salad right before eatings.

Notes

Chicken Options - My favorite for this recipe is my Hawaiian Grilled Chicken. Grilled Lemon Chicken is also great and if you like a bit of spice, Grilled Peach Chicken is great and the peach flavor profile will be carried through so well.

If you have leftover roast chicken or poached chicken use either of those instead. Store bought rotisserie chicken, leftover grilled pork chops, or going meatless are other ideas.

Nutrition