Grilled Peach and Chicken Salad

Name: Grilled Peach and Chicken Salad
Total time: 20 min
Yield: 1 serving
Ingredients: 1 ripe peach, halved and pitted; 1 chicken breast (about 150g); 2 cups mixed salad greens; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; Salt and pepper to taste; 1 tablespoon crumbled feta cheese (optional); Fresh basil leaves for garnish

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20 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 ripe peach, halved and pitted
1 chicken breast (about 150g)
2 cups mixed salad greens
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon crumbled feta cheese (optional)
Fresh basil leaves for garnish

Ingredient substitutions

Mixed salad greens Baby spinach or arugula
Balsamic vinegar Red wine vinegar
Feta cheese Crumbled goat cheese
Fresh basil Fresh mint leaves

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein34 g

Carbohydrates20 g

Fat15 g

Fiber 3 g · Sugar 14 g · Sodium 430 mg

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This refreshing salad combines the sweetness of grilled peaches with savory grilled chicken, creating a delightful balance of flavors. Perfect for a light dinner or lunch, it's both nutritious and satisfying.

Main Dish

Steps

Preheat the grill to medium-high heat.
Brush the chicken breast with olive oil and season with salt and pepper.
Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Let it rest for a few minutes before slicing.
While the chicken is grilling, place the peach halves cut-side down on the grill. Grill for 2-3 minutes until they have nice grill marks and are slightly softened.
In a bowl, combine the mixed salad greens with balsamic vinegar and toss gently.
Arrange the salad greens on a plate, top with sliced grilled chicken, grilled peaches, and sprinkle with feta cheese and fresh basil leaves.
Serve immediately and enjoy your meal!

Tips for Grilled Peach and Chicken Salad

Choose a peach that yields slightly to gentle pressure; an overripe one may soften too much on the grill.
The chicken is ready when the thickest part is opaque and the juices run clear; resting helps keep the slices moist.
Keep the greens dry before dressing so they stay crisp, and add the dressing shortly before serving.

Drink pairing

A dry rosé
Its bright, refreshing character complements the grilled peach sweetness and savory chicken without overpowering the greens.

0% option: Sparkling water with a splash of peach juice

Storage

Refrigerate leftover chicken and salad separately within 2 hours, and use within 3–4 days. Dressed greens and grilled peaches are best eaten promptly, as they soften in storage.