Grilled Chicken & Peach Salad

This Grilled Chicken & Peach Salad is everything I love about summer. Crisp greens get tossed with grilled chicken, juicy peaches, sweet blueberries, thinly sliced red onions, and ripe tomatoes. Because I can’t get enough of peaches this summer, I made a honey peach vinaigrette to drizzle over the top.

Peaches… Gimme all the peaches! I look forward to peach season every. single. year. When it finally arrives, I load up on peaches every. single. week.

Because I’m spoiled and only buy the best of the best, I scour my local farmers’ markets every weekend for the biggest, juiciest peaches. Peaches have a fairly short shelf life, but that doesn’t matter when you’re eating 2-3 peaches in a day or slicing them to add to this Grilled Chicken & Peach Salad.

Speaking of this salad, it’s loaded with everything I love about summer. Crisp greens, tender grilled chicken, juicy peaches, and sweet blueberries. For an added crunch, I garnished sliced almonds. With the new Shake & Spoon™ line from Diamond, you can easily add a dash of nuts to your recipes. Pop the container, sprinkle, and eat.

Because I can’t get enough peaches this summer, I made a honey peach vinaigrette to drizzle over the top. It’s sweet, savory, and little tangy.

Enjoy!

Print Recipe

Grilled Chicken & Peach Salad

This Grilled Chicken & Peach Salad is everything I love about summer. Crisp greens get tossed with grilled chicken, juicy peaches, sweet blueberries, thinly sliced red onions, and ripe tomatoes. Because I can’t get enough of peaches this summer, I made a honey peach vinaigrette to drizzle over the top.

Yield: 4 servings

Total Time: 22 minutes

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients:

Salad

• 2 large boneless, skinless chicken breasts
• 1 (10-ounce) bag spring mix
• 1/2 cup thinly sliced red onions
• 1 (8-ounce) container grape tomatoes, halved
• 2 large peaches, sliced
• 1 cup blueberries
• 1/2 cup Shake & Spoon™ Sliced Almonds 
• Salt and pepper

Honey Peach Vinaigrette

• 2 peaches, peeled and pitted
• 1 small clove garlic, roughly chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/3 cup white wine vinegar
• 1/4 cup olive oil
• Salt and pepper

Directions:

1. Preheat a gas or charcoal grill. Season the chicken on both sides with a generous pinch of salt and pepper. Grill for 5-6 minutes on each side, or until the chicken is cooked through. Remove the chicken from the grill and allow it to rest for 10 minutes before slicing.
2. In a large bowl, add spring mix, red onions, grape tomatoes, peaches, blueberries, and sliced almonds. Gently toss to combine. Top with sliced chicken. Serve with the honey peach vinaigrette.
3. To make the vinaigrette, add peaches, garlic, Dijon mustard, honey, and vinegar to the bowl of a food processor. Pulse until smooth. With the processor running, slowly drizzle in the olive oil. Season with salt and pepper to taste.

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Disclosure: This recipe was developed for the lovely folks at Diamond Nuts. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.