Grilled Peach Chicken Salad (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound grilled chicken, boneless and skinless
→ Peaches
02 -
2 large fresh peaches, quartered with pit removed, skin on
03 -
1 tablespoon honey
→ Salad
04 -
6 cups lettuce (e.g., Romaine, butter lettuce, arugula, spring mix)
05 -
1 cup cherry tomatoes, halved (substitute with grape, heirloom, or Roma tomatoes if desired)
06 -
1 cup diced cucumber (peeled if desired, or leave unpeeled if using English cucumber)
07 -
⅓ cup crumbled feta cheese (or shredded Parmesan or cheese blend)
08 -
⅓ cup sliced red onions (or substitute with white or yellow onions)
09 -
¼ cup fresh mint, finely minced (or substitute with basil, parsley, or other fresh herbs)
10 -
Salt and pepper, to taste
→ Honey Lemon Vinaigrette
11 -
¼ cup olive oil
12 -
¼ cup honey
13 -
2 tablespoons lemon juice (or apple cider vinegar)
14 -
1 teaspoon salt (adjust to taste)
15 -
1 teaspoon freshly ground black pepper (adjust to taste)
# Instructions:
01 -
Grill boneless, skinless chicken breasts using an outdoor grill or indoor grill pan until cooked through. Slice for serving. Use leftover grilled, baked, or poached chicken as an alternative.
02 -
Preheat the grill or grill pan to medium heat. Toss peach quarters with honey to coat evenly. Grill peaches for 45 seconds to 1 minute per side, flipping as necessary. Remove when caramelized.
03 -
In a large bowl or individual plates, combine lettuce, tomatoes, cucumber, feta cheese, red onions, and fresh mint. Add grilled chicken and peaches to the salad.
04 -
In a mason jar or medium bowl, combine olive oil, honey, lemon juice, salt, and pepper. Shake or whisk vigorously. Taste and adjust seasoning as needed.
05 -
Drizzle the vinaigrette over the salad, tossing to coat evenly. Serve immediately and enjoy.
# Notes:
01 -
Grilling enhances the flavor by caramelizing peaches—use ripe but firm peaches for best results.
02 -
Leftover salad components should be stored separately to maintain freshness.