Grilled Peach Kale Chicken Salad (Printable)
Summer salad of grilled peaches, sliced chicken, massaged kale, fresh herbs, feta and toasted nuts with balsamic-honey dressing.
# List of ingredients:
→ For the Salad
01 - 2 boneless, skinless chicken breasts
02 - 2 ripe peaches, halved and pitted
03 - 6 cups curly kale, stems removed and leaves chopped
04 - 1/2 small red onion, thinly sliced
05 - 1/4 cup fresh basil leaves, torn
06 - 1/4 cup fresh mint leaves, torn
07 - 1/3 cup crumbled feta cheese
08 - 1/4 cup toasted pecans or walnuts, roughly chopped
→ For the Marinade & Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon honey
12 - 1 teaspoon Dijon mustard
13 - 1 garlic clove, minced
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until emulsified.
02 - Place chicken breasts in a shallow dish. Pour 2 tablespoons of the dressing over the chicken and turn to coat. Marinate for 10 minutes. Reserve remaining dressing.
03 - Set a grill or grill pan over medium-high heat and allow it to preheat fully.
04 - Place marinated chicken on the hot grill. Cook for 5 to 6 minutes per side, or until fully cooked and juices run clear. Transfer to a plate and rest for 5 minutes.
05 - Brush peach halves lightly with olive oil. Grill peaches cut side down for 2 to 3 minutes, until grill marks appear and the fruit softens. Slice peaches after grilling.
06 - In a large bowl, massage chopped kale with a pinch of salt for 1 to 2 minutes until slightly tender.
07 - Add sliced red onion, basil, mint, crumbled feta, and toasted pecans to the kale. Toss gently to combine.
08 - Slice rested chicken breasts and grilled peaches. Arrange over the kale mixture. Drizzle with reserved dressing and toss lightly to coat.
09 - Serve immediately while fresh.
# Expert Advice:
01 -
- The grilled peaches bring a sweet, smoky twist you'll crave long after summer has ended.
- A handful of fresh herbs makes every bite feel lively, and it easily doubles as a main or a side.
02 -
- The first time I made this, I rushed the marinating—and the chicken came out bland. Ten minutes really is the sweet spot!
- Grilling the peaches longer than a couple minutes will make them fall apart, so keep a close watch and trust your nose.
03 -
- Wait five minutes before slicing the grilled chicken—resting keeps it juicy and easier to cut thinly.
- A sprinkle of flaky sea salt over the peaches right after grilling is an under-the-radar upgrade you’ll come back to.