Peach Chicken Salad Bowl

This grilled peach and chicken salad bowl transforms simple summer ingredients into a meal that's both satisfying and refreshing. The combination of smoky grilled chicken and caramelized peaches creates a perfect balance of savory and sweet flavors that celebrate the season's bounty.

I first created this recipe during a particularly hot summer when I couldn't bear the thought of turning on the oven. Now it's become our family's go-to dinner for outdoor gatherings, with everyone customizing their bowls just how they like them.

Ingredients

• Boneless skinless chicken breasts provide lean protein and take on wonderful smoky flavor from the grill
• Ripe peaches should yield slightly to pressure when selecting them for optimal sweetness and juiciness
• Mixed greens including arugula, spinach and baby kale offer different textures and nutritional benefits
• Cherry tomatoes add bright bursts of acidity to balance the sweet peaches
• Red onion brings a sharp contrast that cuts through the richness of other ingredients
• Crumbled goat cheese or feta provides creamy tanginess that complements the fruit perfectly
• Toasted pecans or walnuts add essential crunch and heart-healthy fats
• Olive oil for its fruity flavor and healthy fat profile
• Balsamic vinegar brings sweet acidity to the dressing
• Dijon mustard works as an emulsifier while adding complexity
• Honey enhances the natural sweetness of the peaches

Step-by-Step Instructions

Prepare the Grill

Heat your grill or grill pan to medium-high heat. You want it hot enough to get nice grill marks but not so hot that the chicken cooks too quickly on the outside while remaining raw inside. Let it preheat for at least 10 minutes to ensure even cooking.

Season and Oil

Brush both the chicken breasts and peach halves with olive oil to prevent sticking. Season the chicken generously with salt and pepper on both sides. The seasoning should be noticeable as some will fall off during grilling.

Grill the Chicken

Place chicken on the hottest part of the grill and cook undisturbed for 5-6 minutes until nice grill marks form. Flip once and cook another 5-6 minutes until the internal temperature reaches 165°F. Remove and let rest for at least 5 minutes before slicing to keep juices inside.

Grill the Peaches

Place peach halves cut-side down on a slightly cooler part of the grill. Cook for 2-3 minutes until you see caramelization and grill marks. The natural sugars will intensify beautifully. Avoid moving them too much to maintain those attractive grill marks.

Make the Dressing

Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper in a small jar or bowl. Whisk vigorously until emulsified and slightly thickened. Taste and adjust seasonings as needed.

Assemble the Bowls

Start with a generous bed of mixed greens in each bowl. Arrange sliced chicken, grilled peach slices, halved cherry tomatoes, and thinly sliced red onion in sections around the bowl. Sprinkle with crumbled cheese and toasted nuts for visual appeal.

Final Touch

Drizzle each bowl with the prepared dressing just before serving. A light hand is best as you can always add more. Finish with a crack of fresh black pepper for added dimension.

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The grilled peaches are truly the star here. I discovered their magic one summer when I accidentally left peaches on the grill too long and found the caramelization intensified their natural sweetness. My husband now requests this dish specifically when peach season arrives, calling it the perfect summer meal.

Make-Ahead Options

This salad can be partially prepped in advance to make weeknight dinners a breeze. Grill the chicken and peaches up to two days ahead and store them separately in airtight containers in the refrigerator. The dressing can be made up to five days ahead and actually improves as flavors meld. When ready to serve, simply warm the chicken slightly in the microwave if desired, assemble your bowls, and dress them fresh.

Seasonal Adaptations

While peaches shine in summer, this versatile recipe works year-round with seasonal substitutions. In fall, try grilled pears with chicken and blue cheese. Winter calls for roasted butternut squash instead of peaches. Spring brings opportunities for strawberries or asparagus as alternatives. The base formula remains the same, allowing you to shop what looks best at your local market any time of year.

Serving Suggestions

Transform this salad into a complete spread by adding a side of crusty artisan bread and a chilled white wine like Sauvignon Blanc or rosé. For a more substantial meal, consider serving smaller portions of the salad alongside grilled corn on the cob or a simple quinoa pilaf. This versatile dish works equally well for casual family dinners or sophisticated entertaining.

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Common Recipe Questions

→ Can I make this salad bowl in advance?

You can prep components separately up to 24 hours ahead. Grill the chicken and peaches, make the dressing, and chop vegetables, storing each separately in the refrigerator. Assemble just before serving to maintain freshness and prevent wilting. Keep dressing separate until ready to serve.

→ What's the best way to tell when peaches are ripe enough for grilling?

Ideal grilling peaches should be firm-ripe—they should yield slightly to gentle pressure but not be mushy. They should smell fragrant and sweet at the stem end. Too ripe and they'll fall apart on the grill; too firm and they won't caramelize properly.

→ Can I substitute the goat cheese with something else?

Absolutely! Feta works beautifully as mentioned in the ingredient list. Other excellent alternatives include burrata for creaminess, fresh mozzarella for mild flavor, or even blue cheese for a more pungent option. For dairy-free versions, try avocado slices.

→ What's the best way to grill peaches if I don't have an outdoor grill?

A cast iron grill pan works wonderfully indoors. Heat it until quite hot, lightly oil, then place peach halves cut-side down for 2-3 minutes until grill marks form. Alternatively, broil peach halves cut-side up for 3-4 minutes, watching carefully to prevent burning.

→ What can I serve with this salad bowl to make it a complete meal?

This bowl is already quite balanced with protein, produce and healthy fats. To round it out further, serve with a slice of crusty artisan bread, a side of quinoa or farro, or a light soup like gazpacho in summer. For entertaining, pair with a crisp white wine like Sauvignon Blanc.

→ How can I add more protein if I'm serving vegetarians?

Skip the chicken and add grilled halloumi cheese, which holds its shape beautifully when heated. Alternatives include grilled tofu steaks marinated in balsamic, chickpeas tossed with olive oil and herbs, or a hard-boiled egg. The peaches remain the star flavor component.