Grilled Apricot and Spinach Chicken

I threw this together on a whim during a heatwave when turning on the oven felt like a crime. The sweetness of the charred apricots against the salty feta was a complete revelation that afternoon. It has since become my go-to when I need something that feels fancy but requires almost zero effort.

Last summer, I served this to friends who claimed they hated salad, and they went back for seconds. We sat on the back porch listening to music and picking at the almonds left in the bowl. It is one of those meals that makes a regular Tuesday feel like a small celebration.

Ingredients

• Chicken breasts: Boneless and skinless work best here for quick and even cooking.
• Fresh apricots: Choose fruits that give slightly to pressure for the best sweetness.
• Baby spinach: A tender base that holds up well against the warm grilled toppings.
• Red onion: Thinly sliced adds a necessary sharp bite to cut through the honey.
• Feta cheese: Creamy and salty crumbles provide the perfect contrast to the fruit.
• Toasted almonds: These add an irresistible crunch that ties the texture together.
• Olive oil: Use a good quality oil for both the marinade and the dressing.
• Lemon juice: Fresh acidity helps brighten the flavor of the chicken.
• Honey: Balances the tang in both the marinade and the final dressing.
• Garlic clove: Minced finely to infuse the chicken with savory depth.
• Dijon mustard: Essential for the creamy emulsion in the honey-mustard dressing.
• Apple cider vinegar: Adds a mellow fruity acidity that complements the apricots.

Instructions

Marinate the chicken:

Whisk the marinade ingredients in a bowl and coat the chicken thoroughly. Let it sit for at least 15 minutes to soak up all that flavor.

Heat the grill:

Get your grill or grill pan nice and hot over medium-high heat.

Prep the apricots:

Brush the apricot halves lightly with olive oil to keep them from sticking.

Grill everything:

Cook the chicken for 5–6 minutes per side until done. Grill apricots cut-side-down for 2–3 minutes until they get gorgeous char marks.

Slice the goodies:

Cut the chicken into strips and the apricots into quarters once they are cool enough to handle.

Build the base:

Toss the spinach, red onion, feta, and almonds together in a large bowl.

Make the dressing:

Whisk the dressing ingredients together until smooth and emulsified.

Assemble and toss:

Add the warm chicken and apricots to the salad. Drizzle with dressing and toss gently to coat everything.

Save

This salad saved a dinner party once when I realized I had forgotten to buy bread. Everyone was too busy enjoying the interplay of flavors to notice anything missing from the table.

Fruit Substitutions

If apricots are not in season, peaches or nectarines work beautifully here. Just make sure they are firm enough to hold their shape on the grill.

Adding Fresh Herbs

I love throwing in a handful of fresh basil or mint leaves right at the end. It adds a bright, aromatic lift that makes the dish taste even fresher.

Serving Suggestions

This pairs wonderfully with a chilled glass of Sauvignon Blanc or a dry rosé to complete the summer vibe.

• Grill extra vegetables to serve on the side.
• Use leftover chicken for wraps the next day.
• Serve immediately to keep the almonds crunchy.

Save

I hope this recipe brings a little brightness to your table. Enjoy every bite of this summer classic.

Recipe FAQs

→ Can I use peaches instead of apricots?

Yes, peaches or nectarines work well as substitutes for apricots in this salad.

→ Is this dish gluten-free?

Yes, this salad is gluten-free as written, provided all ingredients used are certified gluten-free.

→ How long should I marinate the chicken?

Marinate the chicken for at least 15 minutes, but longer will enhance the flavor.

→ Can I grill the chicken and apricots ahead of time?

Yes, grill them ahead and refrigerate. Assemble with fresh spinach just before serving.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or dry rosé complements the sweet and tangy flavors nicely.