Chicken and Peach Salad with Balsamic-Honey Vinaigrette

This salad is a delightful blend of both savory and sweet flavors. Pairing together tender grilled and chilled chicken with ripe, juicy peaches, you’re getting the perfect essence of summertime flavors. And the balsamic-honey vinaigrette provides a tangy-sweet finish that pulls everything together beautifully.

In fact, I recommend making extra of the dressing, chances are it’s your new summer favorite and you’re going to want to add it to other salads too

Although it takes a little extra effort to make this because you’ll need to grill and then chill the chicken, it’s totally worth it.Serve this salad as a main course, as a half-and-half with a chilled soup, or as a delicious side dish.

Print Recipe Pin Recipe

Ingredients

Grilled Chicken:
1 Pound organic organic boneless skinless chicken breasts
3 Tablespoons extra virgin olive oil
2 Cloves garlic, minced
1 Tablespoon lemon juice
Salt and Pepper
Vinaigrette:
1/3 Cup extra virgin olive oil
3 Tablespoons balsamic vinegar
1 Tablespoon honey
1 Teaspoon Dijon mustard
Salt and pepper
Salad Mix:
2 Cups organic organic spinach
1 Cup Arugula
1 Pound organic peaches, sliced
2 Cups corn kernels
½ Cup pecans, chopped
1 Small red onion, sliced thinly
4 Ounces Feta Cheese, optional

Instructions

In a large bowl combine chicken, olive oil, garlic, lemon juice, and salt and pepper
Cover and place in the fridge and let marinate for 30 minutes or longer
Once the chicken has marinated heat the grill and cook until done, 165°F internal temperature, flipping at least once
While the chicken is grilling whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl
In a separate large bowl mix together spinach, arugula, peaches, corn, pecans, red onion and toss together lightly
Sprinkle with feta if using
Remove chicken from the grill and let rest 10 minutes before slicing
Add chicken to the top of the salad
Drizzle with the balsamic vinaigrette when ready to serve.