Grilled Peach Spinach Chicken Salad (Printable)

Grilled peaches, chicken, and spinach with a fragrant basil-mint vinaigrette for a fresh summer dish.

# List of ingredients:

→ For the Salad

01 - 2 large boneless, skinless chicken breasts
02 - 2 ripe peaches, halved and pitted
03 - 6 cups baby spinach leaves, washed
04 - 1/2 small red onion, thinly sliced
05 - 1/2 cup crumbled feta cheese
06 - 1/4 cup toasted pecans or walnuts
07 - Olive oil, for brushing
08 - Salt and freshly ground black pepper, to taste

→ For the Basil Mint Vinaigrette

09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon honey
12 - 2 tablespoons finely chopped fresh basil
13 - 2 tablespoons finely chopped fresh mint
14 - 1 teaspoon Dijon mustard
15 - Salt and pepper, to taste

# Steps:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush the chicken breasts and peach halves lightly with olive oil. Season chicken generously with salt and freshly ground black pepper.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked through and juices run clear. Grill peach halves cut side down for 2 to 3 minutes until distinct grill marks appear and peaches soften slightly. Remove from heat and let cool.
04 - Slice the grilled chicken into even strips. Cut the grilled peach halves into wedges.
05 - In a large salad bowl, combine the baby spinach, thinly sliced red onion, crumbled feta cheese, and toasted nuts.
06 - In a small bowl or mason jar, whisk together the extra-virgin olive oil, fresh lemon juice, honey, chopped fresh basil, chopped fresh mint, and Dijon mustard until fully emulsified. Adjust salt and pepper to taste.
07 - Arrange the spinach mixture on serving plates. Top with sliced grilled chicken and grilled peach wedges. Drizzle generously with the basil mint vinaigrette and serve immediately.

# Expert Advice:

01 -
  • Grilling peaches transforms their sweetness into something almost dessert like, but it pairs beautifully with savory chicken and salty feta.
  • The basil mint vinaigrette comes together in about two minutes and tastes like summer in a jar.
  • Everything cooks in under twenty minutes, which means less time over a hot stove and more time outside with a cold drink.
02 -
  • Do not move the peaches around once you set them on the grill, because patience is what gives you those beautiful dark marks and concentrated flavor.
  • Underseasoned chicken is the most common mistake, so be bold with salt and pepper before grilling.
03 -
  • Let the chicken rest for at least five minutes after grilling before you slice it, because carrying the juices inside makes every bite tender instead of dry.
  • Rub the grill grates with a halved onion before cooking, which seasons the surface and adds a subtle savory depth to whatever touches it.

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