Grilled Chicken & Peach Summer Salad with Basil Vinaigrette

Grilled Chicken & Peach Summer Salad is the essence of warm-weather dining — juicy, smoky grilled chicken paired with sweet, caramelized peaches, crisp greens, creamy goat cheese, and crunchy toasted pecans, all brought together with a bright, herb-packed basil vinaigrette. It’s fresh, colorful, and balanced — the kind of salad that feels like a full meal yet leaves you light and satisfied.

The magic lies in the contrast: warm chicken and peaches over cool greens, the creamy tang of goat cheese against the nutty crunch of pecans, and the fragrant vinaigrette that ties everything together. Whether served as a main dish on a sunny patio or as a show-stopping side at a summer cookout, this salad is proof that simple, seasonal ingredients can create something extraordinary.

Ingredients (Serves 4)

For the Salad:

  • 2 large boneless, skinless chicken breasts

  • 2 ripe peaches, halved and pitted

  • 6 cups mixed salad greens (arugula, spinach, or spring mix)

  • ½ cup crumbled goat cheese (or feta)

  • ½ cup toasted pecans

  • Olive oil, for brushing

  • Salt & pepper, to taste

For the Basil Vinaigrette:

  • 1 cup fresh basil leaves, packed

  • ¼ cup extra-virgin olive oil

  • 2 tbsp white wine vinegar (or lemon juice)

  • 1 clove garlic

  • 1 tsp honey (optional, for sweetness)

  • Salt & pepper, to taste

Directions

1. Prep & Preheat
Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grates to prevent sticking.

2. Season & Grill Chicken
Season chicken breasts generously with salt and pepper, then brush lightly with olive oil. Grill for 5–6 minutes per side, or until cooked through (165°F/74°C internal temperature). Transfer to a cutting board to rest.

3. Grill the Peaches
Brush peach halves with olive oil and place cut-side down on the grill for 2–3 minutes, until grill marks appear and the fruit is lightly caramelized. Remove and let cool slightly.

4. Make the Vinaigrette
In a blender or food processor, combine basil, olive oil, vinegar (or lemon juice), garlic, honey, salt, and pepper. Blend until smooth and vibrant green. Adjust seasoning to taste.

5. Assemble the Salad
Slice the rested chicken and grilled peaches. Arrange mixed greens on a large platter or individual plates. Top with chicken, peaches, crumbled goat cheese, and toasted pecans.

6. Dress & Serve
Drizzle generously with basil vinaigrette just before serving. Serve immediately for the best texture and flavor.

Why This Recipe Works

  • Flavor Contrast: Sweet peaches, savory chicken, tangy cheese, and herbal vinaigrette create a balanced, exciting bite every time.

  • Seasonal Freshness: Peaches and basil are at their peak in summer, making this dish shine.

  • Grill Magic: A quick sear transforms simple chicken and peaches into something smoky and irresistible.

Pro Tips for Success

  • Use ripe but firm peaches so they hold their shape on the grill.

  • Let chicken rest before slicing to keep it juicy.

  • Double the vinaigrette — it’s great over grilled veggies or pasta salad.

Variations

  • Protein Swap: Try grilled shrimp or salmon instead of chicken.

  • Nut-Free: Use pumpkin seeds or sunflower seeds for crunch.

  • Extra Veggies: Add grilled zucchini, corn, or cherry tomatoes.

Make Ahead & Storage

  • Prep Ahead: Grill chicken and peaches up to 1 day ahead; store separately in the fridge.

  • Store: Keep assembled salad undressed in the fridge for up to 1 day.

  • Reheat: Warm chicken and peaches slightly before adding to salad for best flavor.

Final Thoughts

Grilled Chicken & Peach Summer Salad with Basil Vinaigrette is a celebration of summer in a bowl — juicy, colorful, and bursting with fresh flavor. Whether for a laid-back weeknight dinner or a special weekend gathering, it’s the kind of dish that earns you compliments and second helpings every time.