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Grilled Chicken Peach Salad with Honey Lemon Vinaigrette

Grilled Chicken Peach Salad with Honey Lemon Vinaigrette

Juicy grilled chicken, ripe peaches, crisp greens, cucumber, cherry tomatoes, feta, and toasted almonds make this a fresh but satisfying summer dinner salad. A bright honey lemon vinaigrette ties the sweet fruit, savory chicken, and briny cheese together.

Prep: 25 min · Cook: 12 min · Total: 37 min · Serves: 4

Ingredients

  • 1.25 lb boneless skinless chicken breasts (patted dry)
  • 1.5 cups cherry tomatoes (halved)
  • 1 tbsp honey
  • 3 tbsp fresh lemon juice
  • 0.5 cup feta cheese (crumbled)
  • 3 tbsp olive oil (divided)
  • 0.25 cup fresh basil leaves (torn)
  • 6 cups mixed salad greens (washed and dried)
  • 0.25 cup red onion (thinly sliced)
  • 1 medium english cucumber (thinly sliced)
  • 0.5 tsp black pepper (freshly ground, divided)
  • 2 large ripe peaches (pitted and sliced)
  • 1 tsp dijon mustard
  • 0.33 cup sliced almonds (toasted)
  • 1 tsp kosher salt (divided)

Instructions

  1. Place the patted-dry chicken breasts on a clean cutting board reserved for raw poultry, then wash your hands and keep the raw chicken and its juices separate from the salad greens, peaches, and other ready-to-eat ingredients.
  2. Season the chicken on both sides with 1 tbsp olive oil, 0.75 tsp kosher salt, and 0.25 tsp black pepper, rubbing the seasoning evenly over the surface with clean hands or tongs for about 1 minute.
  3. Heat a clean outdoor grill or a ridged grill pan over medium-high heat until hot, about 5 minutes; the grates should be hot enough that a drop of water sizzles immediately.
  4. Place the chicken on the hot grill or grill pan with tongs and cook over medium-high heat for 5-6 minutes, until the underside has dark grill marks and releases easily from the grate.
  5. Turn the chicken with clean tongs and cook the second side over medium-high heat for 5-6 minutes, until the thickest part of each breast registers 165°F (74°C) on an instant-read thermometer and the juices run clear.
  6. Transfer the cooked chicken to a clean plate, tent loosely with foil, and let it rest for 5 minutes so the juices redistribute; wash the cutting board, utensils, and any surfaces that touched raw chicken with hot soapy water.
  7. While the chicken rests, whisk the fresh lemon juice, honey, Dijon mustard, remaining 0.25 tsp kosher salt, and remaining 0.25 tsp black pepper in a small bowl until the honey dissolves, about 30 seconds.
  8. Slowly drizzle the remaining 2 tbsp olive oil into the lemon mixture while whisking constantly for 30-45 seconds, until the vinaigrette looks glossy and lightly thickened.
  9. Place the mixed salad greens in a large salad bowl, add the sliced peaches, halved cherry tomatoes, sliced cucumber, sliced red onion, torn basil leaves, and toasted sliced almonds, and toss gently with salad tongs for about 30 seconds to distribute the ingredients without bruising the greens.
  10. Slice the rested chicken across the grain into 0.5-inch strips on a clean cutting board, checking that the meat is opaque throughout with no pink center.
  11. Drizzle about three-quarters of the honey lemon vinaigrette over the salad in the large bowl and toss gently with tongs for 30 seconds, until the greens are lightly coated but not wilted.
  12. Divide the salad among 4 wide shallow bowls, top each serving with sliced grilled chicken and crumbled feta cheese, then spoon the remaining vinaigrette over the chicken and serve immediately while the chicken is warm and the greens are crisp.

Nutrition (per serving)

  • Calories: 445
  • Protein: 39 g
  • Fat: 24 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Sugar: 16 g
  • Sodium: 850 mg

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