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Grilled Chicken and Peach Salad

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Author Amy Rains


  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp dijon mustard
  • 3 tbsp pure maple syrup divided
  • 1/4 tsp salt
  • 3 large chicken breasts
  • 5 peaches
  • 1/2 cup sliced red onion
  • 1/2 cup chopped pecans
  • 1/3 cup crumbled goat cheese optional
  • 15 oz mixed salad greens or 10 oz pasta


  1. Begin by whisking together your dressing. Combine oil, vinegar, lemon, mustard, 2 tbsp syrup, and salt in a tupperware bowl with lid and shake to combine.
  2. Use about half of the dressing (1/4 cup -1/3 cup) as your marinade for the chicken. Place in a large ziploc bag and mix to coat the chicken. Let marinate for 15-30 minutes.
  3. Prepare your grill.
  4. Prepare your peaches: Cut each peach in half and remove the pit. Brush both sides of the peaches with remaining maple syrup.
  5. Grill chicken and peaches. About 6-8 minutes per side for chicken until it is no longer pink, and about 5 minutes each side for the peaches. Remove, and dice peaches into small chunks and chicken into slices.
  6. Place greens or pasta in a large bowl. Add red onion, peaches, and chicken and toss. Top with pecans, goat cheese (if using), and drizzle the dressing on top.
  7. Serve immediately.