Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette


While there’s still about a month left of summer it really is just starting to feel like it’s over. We had our last beach day today so basically that’s my goodbye to summer. One thing I love about the near end of every summer is the abundance of fresh peaches everywhere. I had two neighbors bring me a bag full of them and I also had bought a bunch of local ones at the store. So we have been eating peaches in everything and drinking them in just about every smoothie for the last two weeks. And no one is complaining about that around here, we all absolutely love peaches! Who could resist them? They’re sweet, juicy and perfectly tender. I just love biting into a freshly picked peach. The other thing I love (and if you’ve been reading for a while I’m sure you’ve caught on by now) is grilled chicken salads. They are so versatile and you can add just about anything to them, and if we are going to go all out on a salad we may as well make it into a meal, right? Since it’s peach season of course I had to do a peach variation, and this one does not disappoint! I can almost guarantee, that like me, you’ll love everything about it! From the chicken marinated and infused with fresh garlic-basil flavor, to the combination of fresh peaches, corn and goat cheese and of course how well it is all complimented by the white balsamic-honey vinaigrette. I could pretty much live on this salad! It might just become one of your favorite summer salads, just be sure to try it before summer is over!

Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette | Cooking Classy

Then a side note with this salad, I wouldn’t recommend substituting dried basil for the fresh. But as a last resort if it’s winter and it’s hard to come by the most I would use of dried would be 1 Tbsp. even though the general rule is to use 1/3 the amount of fresh I think it would be far to much here.
Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette | Cooking ClassyPeach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette | Cooking Classypeach salad with grilled basil chicken5+srgb.Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette | Cooking Classy


Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette

Yield: About 5 servings


Grilled Basil Chicken

  • 1 lb boneless skinless chicken breasts
  • 3 Tbsp olive oil , plus more for brushing grill
  • 1/3 cup slightly packed chopped fresh basil
  • 2 cloves garlic , minced
  • 1 Tbsp fresh lemon juice
  • Salt and freshly ground black pepper


  • 1/3 cup olive oil
  • 3 Tbsp white balsamic vinegar
  • 1 Tbsp honey
  • 1 tsp dijon mustard
  • Salt and freshly ground black pepper


  • 10 oz Spring Mix lettuce
  • 1 lb peaches , sliced (about 3 small)
  • 2 ears corn , husked and kernels cut from cob
  • 1/2 cup chopped pecans , toasted
  • 1/2 small red onion , sliced thin (about 3/4 cup), rinse under water to remove harsh bite
  • 4 oz Goat cheese , crumbled


  1. For the chicken:
  2. In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 5 hours.
  3. Preheat a grill to 425 - 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.
  4. For the vinaigrette:
  5. Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.
  6. For the salad:
  7. In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.
  8. Recipe source: Cooking Classy




  • Laura Dembowski: The end of summer totally has me bummed too, but I’m pretty much eating my weight in peaches right now, so I guess it’s okay. I will take this salad anytime. I don’t even need the chicken … Maybe just an extra peach :) August 23, 2015 at 6:42am Reply

  • Bella B: This looks so good!
    August 23, 2015 at 4:07pm Reply

  • Laura (Tutti Dolci): This is the prettiest salad, so vibrant and love these flavors! August 23, 2015 at 8:48pm Reply

  • Shari Kelley: This is one of the prettiest salads I’ve seen, Jaclyn! It must taste incredible, too, with all those ingredients, especially the peaches. I haven’t tried white balsamic vinegar yet, but look forward to trying it in this recipe. August 24, 2015 at 8:05pm Reply

    • Jaclyn: I hope you get the chance to make it! I absolutely love it! August 25, 2015 at 10:38am Reply

  • Barbara Stader: Made this salad tonight and it was delicious. My husband said that this is a “keeper.” Can’t say that I’d make any changes to it. August 25, 2015 at 4:27pm Reply

    • Jaclyn: I’m so glad it was enjoyed!! Thanks for your comment Barbara! August 25, 2015 at 10:19pm Reply

  • Shawn @ I Wash You Dry: I’m trying to use up peaches so this is perfect! And I love balsamic vinaigrettes. Love! August 26, 2015 at 2:23pm Reply

  • Delia: Wow, this salad looks fabulous! <3

    But sadly, it's become so hard to get a hold of peaches around here… any ideas on other fruits to use instead? :) August 26, 2015 at 3:13pm Reply

    • Jaclyn: Apricots, nectarines or even pears would be another good option. August 26, 2015 at 5:21pm Reply

    • Barbara Stader: Strawberries or orange segments would be good in it. That’s what I’ll use when peaches are our of season August 26, 2015 at 6:18pm Reply

  • Kelsea: I made this for dinner last night and I loved it! Super filling and the perfect mix of ingredients for an end of summer salad, will be adding this into my dinner rotation! August 27, 2015 at 8:21am Reply

  • Linda: This is soooooo good! Very light vinaigrette-doesn’t over power the other favors. It’s also easy to making it to each persons liking. One doesn’t like onions another can’t have nuts. Easy to modify. Thanks for a great recipe! 😀 August 29, 2015 at 12:01pm Reply

    • Jaclyn: I’m happy to hear you enjoyed the recipe Linda! Thanks for your comment! August 30, 2015 at 3:40pm Reply

  • Poshnessary: Delicious. Your salad recipes are amazing!

    Kisses ❤ December 11, 2015 at 11:11am Reply

  • Paula Niziolek: I found this on Pintrest the other day and we’re having it tonight. Can’t wait! July 5, 2016 at 6:08pm Reply

  • Nancy: This recipe looks wonderful; I’ll be making it for a family luncheon this weekend. Quick question: so the corn on the cob is not cooked? parboiled? anything?
    Thanks! July 14, 2016 at 11:44am Reply

    • Deb Protzman: I have the same question about the corn and have decided to grill it before adding to the salad. August 13, 2016 at 3:11pm Reply

      • Barbara: I’ve fixed it 3 times, so good. I grilled the corn on the cob and then cut it off. August 18, 2016 at 4:32pm Reply

        • Jaclyn: I’m so glad you’ve enjoyed the recipe Barbara! Thanks for your comment! August 19, 2016 at 11:16am Reply

  • Pam: I had the same question about the corn!! August 9, 2016 at 9:18am Reply

  • jia: Hi,
    is there a difference between simple White vinegar and balsamic? I have the simple one!

    the recipe looks lovely August 16, 2016 at 11:17am Reply

    • Barbara Stader: Balsamic vinegar has a sweetness to it. They are not the same. September 20, 2016 at 1:42pm Reply

  • Shirley: This is a wonderful salad! August 26, 2016 at 4:45pm Reply

  • Lynne: Hi there! I am not a fan of goat cheese. Do you think feta would taste ok on this salad? September 3, 2016 at 5:58pm Reply

  • Danielle: This recipe is making my mouth water….I may have to go run and grab a few things for dinner tonight ;) September 19, 2016 at 2:43pm Reply

  • Shirley s.: I made this today and we really enjoyed it.
    The tang and sweet flavors of the dressing went perfect with the peaches . I forgot to put in the corn but it was still really good. Our kind of meal. Light and refreshing. August 5, 2017 at 1:29pm Reply

  • Melissa: We made this tonight. It was delicious! We used walnuts rather than pecans (I forgot to buy them). Still delicious! The red onion was perfect and not too much for my wimpy taste buds! August 18, 2017 at 5:49pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d