Summer season salad that can be made on a BBQ grill as well as inside, in your kitchen! A combination of lightly charred peaches, chicken and red onions creates a wonderful salad, especially when served with a creamy honey-lemon dressing! Our Grilled Chicken & Peach Salad is a healthy BBQ dish you are simply going to love!
If you follow our blog, you will know that most of our summer salads incorporate at least one type of fruit. We simply love the combination of sweet and savoury, especially for summer lunches that we enjoy in the garden! And trust us, there is something extremely satisfying about juicy grilled peaches! Grilling peaches brings out even more of their naturally sweet flavour.
So, as you can probably tell, grilled peaches are the star of the show in this salad. But we paired it with a succulent chicken breast, some green beans and, very importantly honey yoghurt dressing! However, if you are vegetarian (or cooking for vegetarians) this salad is equally as amazing with some grilled halloumi cheese!
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How to Make our Grilled Chicken & Peach Salad?
Place the chicken and peaches on a grill (we use Lotus Grill – it’s perfect to take on picnics) once the coals are hot. In the meantime, quarter the peaches and red onion. Keep the ends on the red onion so that they don’t fall apart on the grill. Drizzle the peaches, red onion and chicken breasts with some olive oil. Season chicken with salt and pepper. Cook for about 10-15 minutes depending on how thick breasts are. Turn the peaches, red onion and chicken breasts halfway through.
Once cooked, remove from the grill and cover with foil (we highly recommend Kirkland Signature Foil) to keep warm. In the meantime, pour boiling water over trimmed green beans and cook for 3-4 minutes until softened, but some crunch is retained.
Tear the lettuce, scatter the cucumber and green beans on top. Then arrange grilled peaches and red onion quarters. Cut each chicken into slices and place them on top of the salad.
To make the dressing, mix yoghurt, honey, lemon juice and cider vinegar in a small bowl. Drizzle it all over the salad, scatter some flaked almonds on top for some crunch and enjoy!
For other summery salad ideas, have a look at the recipes below. We are confident you will love the following:
- Watermelon & Feta Salad with Prosciutto and Balsamic Reduction
- Tuscan-Style Panzanella Salad
- Vegan Avocado Pasta Salad
- Vegan Tex-Mex Bowl with Sweet Potatoes
Grilled Chicken and Peach Salad
Equipment
- BBQ Grill or Griddle Pan
Ingredients
- 2 small chicken breasts about 120g each
- 2 ripe peaches
- 1/4 cucumber about 100g
- 1 red onion
- 80 g romain lettuce
- 80 g green beans
- 20 g flaked almonds
- 60 g plain yogurt
- 1 tsp honey
- 1 tsp lemon juice
- 1 tsp cider vinegar
Instructions
- Preheat your grill to very hot (or you can heat a large griddle pan on high heat).
- Place the chicken and peaches on a grill once the coals are hot. In the meantime, quarter the peaches and red onion (keep the ends of the onion on, so they don't fall apart on the grill). Drizzle the peaches, red onion and chicken breasts with some olive oil. Season chicken with salt and pepper. Cook for about 10-15 minutes depending on how thick breasts are. Turn the peaches, red onion and chicken breasts halfway through.
- Once cooked, remove from the grill and cover with foil to keep warm. In the meantime, pour boiling water over trimmed green beans and cook for 3-4 minutes until softened, but some crunch is retained.
- Tear the lettuce, scatter the cucumber and green beans on top. Then arrange grilled peaches and red onion quarters. Cut each chicken into slices and place them on top of the salad.
- To make the dressing, mix yoghurt, honey, lemon juice and cider vinegar in a small bowl. Drizzle it all over the salad, scatter some flaked almonds on top for some crunch and enjoy!
Nutrition
