Peachy Chicken Salad Recipes

THE ULTIMATE GRILLED PEACH CHICKEN SALAD

Steps:

• Preheat grill to medium high heat.
• Season chicken with salt and pepper on both sides.
• Lightly brush peach flesh with grape seed oil.
• Place chicken on grill grates and grill each side for 5-7 minutes, or until chicken is no longer pink. (depending on thickness)
• Place peaches on grill grates flesh side down. Grill for 3-4 minutes, or until there are grill marks.
• Remove both chicken and peaches from grill and let rest.
• In the meantime, to a small bowl add course ground mustard, dijon mustard, honey, apple cider vinegar, salt and pepper. Whisk to mix everything together. Set aside.
• Assemble Salad: to a large bowl add spinach, blueberries, red onion, goat cheese, pecans. Slice chicken and peaches and top the salad. Serve with dressing on the side.

PEACH CHICKEN SALAD

Steps:

• In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

PEACHY CHICKEN SALAD

Steps:

• In a large bowl, stir the mayonnaise, milk, salt, pepper and tarragon until smooth. Add chicken and toss to coat. Stir in grapes, peas, peaches and pecans. Serve in a lettuce-lined bowl if desired.

JUST PEACHY CHICKEN SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.

FRESH PEACH AND PECAN CHICKEN SALAD

Steps:

• Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
• Serve immediately on lettuce leaves.

BALSAMIC CHICKEN & PEACH SALAD

Steps:

• Preheat the grill to medium and line the rack with foil. Measure 1 tbsp of the vinegar into a shallow dish with 1 tbsp olive oil and a good shake of salt and pepper. Add the chicken fillets and turn them in the dressing until they are well coated. Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in colour.
• Halve the peaches, remove the stones and slice fairly thickly. Spread the spinach leaves over a serving platter. Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves. Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 tbsp olive oil and some salt and pepper. Drizzle over the salad and serve.

GRILLED PEACH, CHICKEN & FETA SALAD

Steps:

• Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
• Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
• Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

PEACHY CHICKEN SALAD

Steps:

• In a large bowl, combine first five ingredients and blend well.
• Add chicken and toss to coat.
• Stir in grapes, peas, peaches and pecans.
• Serve in lettuce-lined bowl if desired.