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Fresh Grilled Peach and Chicken Salad Recipe with Goat Cheese

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A quick and easy summer salad featuring smoky grilled peaches, tender chicken breasts, creamy goat cheese, and a homemade balsamic vinaigrette. Perfect for light, flavorful meals and gatherings.

Ingredients

Scale
  • 2 large chicken breasts (about 1 lb / 450g), boneless and skinless
  • 3 ripe peaches, halved and pitted
  • 5 cups mixed salad greens (arugula, baby spinach, or spring mix)
  • 4 oz (115g) goat cheese, crumbled
  • 1/4 cup toasted pecans or walnuts
  • Fresh basil leaves for garnish (optional)
  • 3 tablespoons olive oil (extra virgin)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, minced garlic, salt, and pepper. Add chicken breasts and coat well. Cover and refrigerate for at least 20 minutes (up to 2 hours).
  2. Prepare the Peaches: Preheat grill or grill pan to medium-high heat. Brush peach halves with remaining 1 tablespoon olive oil.
  3. Grill the Peaches: Place peaches cut-side down on the grill. Cook for 3-4 minutes until grill marks appear and peaches soften slightly but still hold shape. Flip and grill for another 2 minutes. Remove and set aside.
  4. Grill the Chicken: Place marinated chicken on the grill. Cook for 6-8 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly against the grain.
  5. Make the Dressing: In a small bowl, whisk together remaining balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify. Adjust seasoning to taste.
  6. Assemble the Salad: Toss mixed greens with half of the dressing in a large bowl. Arrange sliced chicken and grilled peach halves on top. Sprinkle with crumbled goat cheese, toasted nuts, and fresh basil leaves.
  7. Finish and Serve: Drizzle remaining dressing over the salad or serve on the side. Enjoy immediately.

Notes

Rest the chicken after grilling to keep it juicy. Watch peaches closely while grilling to avoid mushiness. Add olive oil slowly when making dressing for a creamy emulsion. For dairy-free, substitute goat cheese with vegan cheese or avocado slices.

Nutrition

Keywords: grilled peach salad, chicken salad, goat cheese salad, summer salad, grilled fruit, healthy salad, easy dinner

Find it online: https://cooksybite.com/fresh-grilled-peach-and-chicken-salad-recipe-with-goat-cheese-easy-and-perfect-for-summer/