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!
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.
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:
- 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.
- 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.
- 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.
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.