Peachy Grilled Chicken Salad Recipes

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THE ULTIMATE GRILLED PEACH CHICKEN SALAD



The Ultimate Grilled Peach Chicken Salad image

Grilled Peach Chicken Salad is perfect for summer and done in 30 min! This simple salad recipe is filled with juicy peaches, blueberries, goat cheese, pecans, grilled chicken and drizzled with a honey mustard dressing.

Provided by Krista

Categories     Salad

Time 25m

Yield 4

Number Of Ingredients 15

1 lb. boneless skinless chicken breast
salt & pepper to season
6 cups baby spinach
2 peaches, halved
1 teaspoon grape seed oil (avocado or canola would work too)
1/2 cup blueberries
1/4 cup sliced red onion
1/4 cup pecan halves
1 ounce crumbled goat cheese
basil, for garnish
1 tablespoon course ground mustard
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
salt & pepper

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.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 206 calories, Sugar 11 g, Sodium 444 mg, Fat 11 g, SaturatedFat 2 g, Carbohydrate 16 g, Fiber 3 g, Protein 25 g, Cholesterol 58 mg

PEACHY CHICKEN SALAD



Peachy Chicken Salad image

With peaches and pecans among the ingredients, I think this recipe definitely reflects my state. My family really enjoys it.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 11

1/3 cup mayonnaise
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried tarragon or 1 teaspoon chopped fresh tarragon
2-1/2 cups cubed cooked chicken
1 cup seedless red grapes, halved
1 cup frozen tiny peas, thawed
2 large peaches, peeled and chopped
1 cup pecan halves, toasted
Lettuce leaves, optional

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.

Nutrition Facts :

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD



Grilled Chicken, Peach, and Arugula Salad image

Yummy salad!

Provided by trisha1985

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

5 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
½ teaspoon salt, or more to taste
4 peaches, halved and pitted
4 skinless, boneless chicken breast halves
8 cups baby arugula

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.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g

GRILLED CHICKEN WITH PEACH SAUCE



Grilled Chicken with Peach Sauce image

My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!

Provided by SOMEONESWT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 8

Number Of Ingredients 8

8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
4 ripe peaches, halved and pitted

Steps:

  • Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
  • Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
  • Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 59.3 g, Cholesterol 67.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 1.5 g, Sodium 352.3 mg, Sugar 54.1 g

GRILLED CHICKEN AND PEACH SALAD



Grilled Chicken and Peach Salad image

Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.

Provided by Kerri Conan

Categories     Chicken     Fruit     Poultry     Fourth of July     Picnic     Backyard BBQ     Dinner     Lunch     Peach     Summer     Grill     Grill/Barbecue     Healthy     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 9

1 pound boneless, skinless chicken breasts
1/2 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)

Steps:

  • Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.

PEACH SALAD {WITH GRILLED BASIL CHICKEN AND WHITE BALSAMIC-HONEY VINAIGRETTE}



Peach Salad {with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette} image

This delicious peach and basil chicken salad is likely to become a new summer favorite! It's filled with tender lettuce blend, sweet juicy peaches, herbed grilled chicken, fresh corn, creamy goat cheese, crunchy pecans and finished with a tangy balsamic dressing. So much goodness!

Provided by Jaclyn

Categories     Salad

Time 30m

Number Of Ingredients 17

1 lb boneless skinless chicken breasts
3 Tbsp olive oil (, plus more for brushing grill)
1/3 cup slightly packed chopped fresh basil
2 cloves garlic (, minced)
1 Tbsp fresh lemon juice
Salt and freshly ground black pepper
1/3 cup olive oil
3 Tbsp white balsamic vinegar
1 Tbsp honey
1 tsp dijon mustard
Salt and freshly ground black pepper
10 oz Spring Mix lettuce
1 lb peaches (, sliced (about 3 small))
2 ears corn (, husked and kernels cut from cob)
1/2 cup chopped pecans (, toasted)
1/2 small red onion (, sliced thin (about 3/4 cup), rinse under water to remove harsh bite)
4 oz Goat cheese (, crumbled)

Steps:

  • In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 5 hours.
  • Preheat a grill to 425 - 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.
  • Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.
  • In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.

GRILLED BALSAMIC CHICKEN BREASTS WITH PEACHES



Grilled Balsamic Chicken Breasts with Peaches image

Boneless chicken breasts are soaked in a balsamic marinade and grilled with fresh peaches.

Provided by Anne

Number Of Ingredients 6

1 pound boneless chicken breasts
2 large or 4 small peaches cut in half with the pit removed
3 tablespoons balsamic vinegar
1 clove crushed garlic
1 tablespoon local honey
1 tablespoon dijon mustard

Steps:

  • Mix all of the marinade ingredients together (1 clove crushed garlic, 1 tablespoon dijon mustard, 3 tablespoons balsamic vinegar, 2 tablespoons olive oil) remove 1 1/2 tablespoons and set it aside.
  • Place the chicken breasts in glass or ceramic dish, pour the marinade over the chicken, marinate in the refrigerator for at least one hour.
  • Pre-heat a gas grill to medium heat. Place the chicken breasts on one side of the grill and allow them to cook about 5 to 8 to minutes depending on thickness. If they are thick let them cook for 8 minutes and flip them over.
  • Place the peach slices on the grill flesh side down and cook them for 5 minutes and turn them over.
  • Continue to cook the chicken breasts until they have reached an internal temperature is 150 degrees.
  • Remove the chicken and peaches from the grill and serve.

Nutrition Facts : Calories 269 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/4 pound, Sodium 190 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

GRILLED PEACH, CHICKEN & FETA SALAD



Grilled peach, chicken & feta salad image

Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing

Provided by Good Food team

Categories     Dinner, Main course

Time 22m

Number Of Ingredients 8

400g pack mini chicken fillet
3 tbsp olive oil
4 ripe peaches , stoned and cut into quarters
4 tsp sherry vinegar
1 tbsp clear honey
1 red chilli , finely chopped
110g bag herb salad
100g feta cheese , crumbled

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.

Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium

GRILLED CHICKEN WITH PEACH SALAD



Grilled Chicken with Peach Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

Vegetable oil, for the grill
Four 6- to 8-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Zest and juice of 1/2 lemon
2 ripe peaches, pitted and cut into wedges
2 large tomatoes, preferably heirloom, cored and cut into wedges
1/4 cup lightly packed basil leaves, torn
2 tablespoons roughly chopped chives
1 tablespoon extra-virgin olive oil, plus extra for drizzling

Steps:

  • Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side.
  • Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper.
  • Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil.

PEACHY GRILLED CHICKEN SALAD



Peachy Grilled Chicken Salad image

Categories     Salad     Chicken     Fruit     Leafy Green     Herb     Mustard     Onion     Backyard BBQ     Peach     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 15

5 tablespoons olive oil, divided
2 tablespoons fresh lime juice
1 1/2 teaspoons fleur de sel* or fine sea salt, divided
1 teaspoon freshly ground pepper, divided
4 small skinless boneless chicken breast halves (about 1 1/2 pounds)
2 green onions, minced
1 shallot, finely chopped
1 1/2 tablespoons Sherry wine vinegar
2 teaspoons fresh thyme leaves
1 teaspoon honey-Dijon mustard
2 peaches, peeled, pitted, diced
1 small avocado, diced
1/2 cup thinly sliced radicchio
4 cups mixed baby greens (about 2 1/2 ounces)
*A type of sea salt; available at some supermarkets and specialty foods stores.

Steps:

  • Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
  • Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio into dressing; toss to coat.
  • Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken alongside and serve.

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