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

08.22.2015

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

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

5 from 5 votes

Yield: About 5 servings

Ingredients

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

Vinaigrette

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

Salad

  • 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

Instructions

  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

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36 comments

  • Kimberley: Had this for supper last night and it was soooo good! My hubby wasn’t too thrilled we were having salad as the main course but he ended up enjoying it!
    I couldn’t find white balsamic anywhere so used dark and it still tasted wonderful.
    I realized after the first bite I forgot the onion so next time I make it I am sure it will be even that much better!! August 31, 2018 at 11:08am Reply

  • Tonya: Delish! Perfect summer time recipe. I love salads during the summer, but they can sometimes get boring. Not this one! My favorite parts are the dressing and the marinated chicken. The combination of flavors was amazing! Well definitely make again! July 23, 2018 at 11:33am Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 12:35pm Reply

  • Pam: I made this for dinner and we loved it! I cooked the corn although the recipe doesn’t say to do so. July 7, 2018 at 8:12pm Reply

  • Charlene: Made this last night. Thank you so much! I can’t wait to make it again honestly. July 3, 2018 at 4:28am Reply

    • Jaclyn: I’m so happy you enjoyed the recipe! Thanks for letting me know! July 3, 2018 at 10:28am Reply

  • Nancy: Made this for my book club. Doubled the recipe. It was fabulous!! The girls really enjoyed it! Will definitely make again! July 1, 2018 at 2:55pm Reply

    • Jaclyn: I’m so happy you enjoyed it! Thanks for leaving a 5 star review! July 3, 2018 at 10:33am 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

  • 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

  • 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

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