I put together a Grilled Honey Mustard Chicken With Peach Salad in 30 minutes, pairing juicy peaches and blueberries with goat cheese, pecans and a honey mustard dressing so you can see how a simple salad becomes a standout summer dinner.

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I grew up thinking salads were boring but this Ultimate Grilled Peach Chicken Salad changed my mind. Juicy peaches blistered on the grill, tangy goat cheese crumbled over peppery greens, and warm chicken sliced up make a combo thats somehow fresh and totally decadent.

I threw it together in under 30 minutes and couldnt believe how bright the flavors were. If you like Peach Chicken Salad Recipes or even Grilled Honey Mustard Chicken With Peach Salad you’ll want to try this.

It feels fancy enough for guests yet simple enough for a weeknight, and I cant stop making it.

Ingredients

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Chicken breasts: Lean protein powerhouse keeps you full, builds muscle, mild flavor soaks up dressings
Peaches: Juicy sweet and slightly tart, add fiber vitamin C and sunny sweetness
Blueberries: Tiny antioxidant bombs, natural sweetness, vitamins and a pop of tart flavor
Mixed greens: Leafy base gives fiber iron and freshness, from peppery arugula to tender spinach
Goat cheese: Tangy creamy crumbles add richness and slight saltiness, pairs great with fruit
Pecans: Crunchy buttery nuts with heart friendly fats and a cozy, toasty flavor
Dijon honey dressing: Sharp mustard meets sweet honey, bright sticky vinaigrette balances sweet and tang

Ingredient Quantities

1 pound boneless skinless chicken breasts (about 2 medium)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

3 ripe peaches, halved and pitted (they should be juicy)

1 cup fresh blueberries

6 cups mixed salad greens (spring mix, arugula or baby spinach)

4 ounces goat cheese, crumbled

1/2 cup pecans, coarsely chopped

1/4 small red onion, thinly sliced

3 tablespoons Dijon mustard

3 tablespoons honey

2 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

1/4 teaspoon kosher salt (for dressing)

1/8 teaspoon black pepper (for dressing)

Fresh basil leaves, a handful, torn (optional)

How to Make this

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1. Preheat your grill to medium high and oil the grates with a little of the 2 tablespoons olive oil so the chicken and peaches dont stick.

2. Pat the chicken dry, rub with the remaining olive oil and season both sides with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder. Let sit while you prep the rest.

3. Brush the halved peaches lightly with oil and sprinkle a tiny pinch of salt. Place chicken and peaches on the hot grill. Cook the chicken about 6 to 8 minutes per side or until internal temp reaches 165F, and grill peaches cut side down about 2 to 3 minutes until charred and softened. Use a grill pan or cast iron if you dont have an outdoor grill.

4. While they cook toast the 1/2 cup pecans in a dry skillet over medium heat, stirring for 3 to 4 minutes until fragrant, then chop coarsely and set aside.

5. Make the dressing: whisk together 3 tablespoons Dijon mustard, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Slowly whisk in 1/4 cup extra virgin olive oil until it comes together. Taste and adjust honey or salt if needed.

6. When the chicken is done transfer to a cutting board and let rest about 5 minutes, then slice thinly. Slice the grilled peaches into wedges.

7. In a large bowl combine 6 cups mixed salad greens, 1 cup fresh blueberries, 1/4 small red onion thinly sliced, the crumbled 4 ounces goat cheese, and torn fresh basil leaves if using.

8. Toss the salad lightly with about half the dressing so the leaves are coated but not soggy, then arrange on a platter or divide between plates.

9. Top the dressed greens with sliced grilled chicken, peach wedges, and the toasted pecans. Drizzle more dressing over everything if you like, give it a final crack of black pepper and serve right away.

Equipment Needed

1. Grill or a heavy grill pan / cast iron skillet (for chicken and peaches)
2. Tongs and a spatula for flipping the food
3. Pastry brush or small silicone brush to oil the grates and brush peaches
4. Instant read meat thermometer to check chicken temp
5. Cutting board for resting and slicing the chicken
6. Sharp chef’s knife for slicing chicken and peaches
7. Small bowl and a whisk or fork to make the dressing
8. Dry skillet for toasting the pecans
9. Large salad bowl and salad servers or tongs to toss and serve
10. Measuring cups and spoons for the dressing and seasonings

FAQ

How do I know the chicken is cooked through? Check with an instant read thermometer at the thickest part it should read 165 F; for 2 medium boneless breasts plan on about 6 to 8 minutes per side over medium high heat, then let it rest 5 minutes so the juices settle.

Don’t have a grill what can I do instead? No problem, use a hot cast iron skillet or the broiler; sear the chicken 4 to 6 minutes per side then finish in a 350 F oven until 165 F. For peaches, broil cut side down 2 to 4 minutes until charred or cook them in a skillet with a little oil.

How ripe should the peaches be and how do I keep them from falling apart? Pick peaches that are juicy but still slightly firm; brush cut sides with oil so they won't stick, grill cut side down first 2 to 3 minutes until you get good char marks, then flip gently only once.

Can I make parts of this ahead of time? Yes the dressing keeps 4 to 5 days in the fridge, cooked chicken 3 to 4 days, and toasted pecans a week. But assemble the salad just before serving so the greens and peaches don't get soggy.

Any easy swaps for allergies or picky eaters? Swap goat cheese for feta or omit it; pecans can be replaced with toasted almonds or pumpkin seeds. For a vegan version use marinated grilled tofu and maple syrup instead of honey.

How do I keep the salad from getting soggy and make it taste best? Toast the pecans for more flavor, crumble the goat cheese last, toss greens with just a little dressing right before serving, and serve warm sliced chicken over the salad so it's not steamed by hot pieces.

Ultimate Grilled Peach Chicken Salad Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs for more juiciness, or use extra firm tofu for a vegetarian take — press and marinate it first.
Peaches: use nectarines or mangoes if peaches arent in season, canned peaches drained work in a pinch (just watch sweetness).
Goat cheese: swap with feta or ricotta salata for similar tang and crumbly texture, or use shaved Parmesan for a nuttier note.
Pecans: use toasted almonds, walnuts, or pistachios for crunch — toasting brings out more flavor.

Pro Tips

1) Get the chicken even so it cooks right: pound or butterfly thicker pieces so they’re all similar thickness, and slice across the grain after resting so it stays tender. Dont skip a quick temp check with an instant-read thermometer, it saves a ruined batch.

2) Grill the peaches hot and fast, cut-side down to get good char but dont leave them until mush, they should hold some shape. Scrape up the browned juices from the grill and stir a spoonful into the dressing for extra depth.

3) Make the dressing smooth by pouring the oil in slowly while whisking or just put everything in a jar and shake hard, this gives a nicer emulsion than dumping it all at once. Taste and tweak the sweet/tart balance, a little more honey or vinegar can fix a flat dressing fast.

4) Toast the pecans and let them cool completely before adding so they stay crunchy, and toss the greens with only half the dressing first so they dont get soggy, then add chicken, peaches, cheese and nuts and drizzle more dressing if you want.

Ultimate Grilled Peach Chicken Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

678

kcal

Equipment: 1. Grill or a heavy grill pan / cast iron skillet (for chicken and peaches)
2. Tongs and a spatula for flipping the food
3. Pastry brush or small silicone brush to oil the grates and brush peaches
4. Instant read meat thermometer to check chicken temp
5. Cutting board for resting and slicing the chicken
6. Sharp chef’s knife for slicing chicken and peaches
7. Small bowl and a whisk or fork to make the dressing
8. Dry skillet for toasting the pecans
9. Large salad bowl and salad servers or tongs to toss and serve
10. Measuring cups and spoons for the dressing and seasonings

Ingredients

1 pound boneless skinless chicken breasts (about 2 medium)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
3 ripe peaches, halved and pitted (they should be juicy)
1 cup fresh blueberries
6 cups mixed salad greens (spring mix, arugula or baby spinach)
4 ounces goat cheese, crumbled
1/2 cup pecans, coarsely chopped
1/4 small red onion, thinly sliced
3 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1/4 teaspoon kosher salt (for dressing)
1/8 teaspoon black pepper (for dressing)
Fresh basil leaves, a handful, torn (optional)

Directions

Preheat your grill to medium high and oil the grates with a little of the 2 tablespoons olive oil so the chicken and peaches dont stick.
Pat the chicken dry, rub with the remaining olive oil and season both sides with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder. Let sit while you prep the rest.
Brush the halved peaches lightly with oil and sprinkle a tiny pinch of salt. Place chicken and peaches on the hot grill. Cook the chicken about 6 to 8 minutes per side or until internal temp reaches 165F, and grill peaches cut side down about 2 to 3 minutes until charred and softened. Use a grill pan or cast iron if you dont have an outdoor grill.
While they cook toast the 1/2 cup pecans in a dry skillet over medium heat, stirring for 3 to 4 minutes until fragrant, then chop coarsely and set aside.
Make the dressing: whisk together 3 tablespoons Dijon mustard, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Slowly whisk in 1/4 cup extra virgin olive oil until it comes together. Taste and adjust honey or salt if needed.
When the chicken is done transfer to a cutting board and let rest about 5 minutes, then slice thinly. Slice the grilled peaches into wedges.
In a large bowl combine 6 cups mixed salad greens, 1 cup fresh blueberries, 1/4 small red onion thinly sliced, the crumbled 4 ounces goat cheese, and torn fresh basil leaves if using.
Toss the salad lightly with about half the dressing so the leaves are coated but not soggy, then arrange on a platter or divide between plates.
Top the dressed greens with sliced grilled chicken, peach wedges, and the toasted pecans. Drizzle more dressing over everything if you like, give it a final crack of black pepper and serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.