Grilled Chicken and Peach Salad
Delicious grilled chicken and peach salad, a perfect dinner for a hot summer night.
Can we talk about how versatile chicken is. My favorite is to grill it and use in salads like this Grilled Chicken Caesar Salad with Corn. This one has sweet summer peaches and fresh mozzarella, need I say more?
Why You'll Love This Recipe
- You can use your grill and keep the heat out of your home
- Fresh summer peaches adds a nice sweetness to the dish
- Easy to make
- Can be made gluten-free
Ingredients
Chicken Thighs – Use boneless skinless chicken thighs
Burger Seasoning – See the recipe here The 4 Best Burger Toppings
Olive Oil – Extra Virgin Olive Oil
Lettuce – Use your favorite lettuce, I like to use a spring mix or butter crunch lettuce
Peaches – You can use yellow or white peaches
Tomato – One large tomato is needed
Croutons – Store bought or homemade garlic flavored croutons
Mozzarella Cheese – Whole or a sliced ball of fresh mozzarella cheese. Don’t use the shredded kind.
Fresh Basil – You will need 1 – 2 large basil leaves
Balsamic Vinegar – Use your favorite brand
Salt & Black Pepper – Use these to taste
Instructions
- Season the chicken thighs with the burger seasoning, then drizzle them with 1 tbsp of extra virgin olive oil then combine until the chicken is coated.
- Grill the chicken thighs until they are no longer pink or 165°F. Set aside.
- Add the lettuce to a 9 x 13 serving platter or baking pan.
- Top the lettuce with 2 cups of peaches, the chopped tomato, and the chunks of fresh mozzarella cheese.
- Cut the chicken into bite size pieces, then add them to the salad.
- Top the salad with the extra virgin olive oil, balsamic vinegar, and the salt and pepper to taste.
- Add the croutons and sprinkle with the chopped fresh basil.
- Mix to combine.
Recipe Tip
Make homemade croutons using sourdough or a gluten-free roll or rustic style bread. Simply tear the bread into cubes, sprinkle them with salt, black pepper, and garlic powder. Drizzle the bread cubes with olive oil then toss it all together. Bake at 400°F on a lined rimmed baking sheet until they are lightly brown, toss them halfway through about 15 minutes or so.
Grilled Chicken and Peach Salad
Materials
For the Seasoning
- 1 tsp Sea Salt
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Black Pepper
Salad Ingredients
- 3 lbs Chicken Thighs, boneless and skinless
- 5 tbsp Extra Virgin Olive Oil
- 6-8 cups Lettuce Use heaping cups of lettuce
- 2 large Peaches, peeled, pit removed and cut into bit size pieces
- 1 large Tomato, chopped into bite size pieces
- Mozzarella, fresh sliced and cut in chunks You can use a whole ball of fresh mozzarella
- 1 tbsp Basil, fresh
- 3 tbsp Balsamic Vinegar
- 2 cup Croutons, garlic flavored homemade or store bought
- 1 pinch Sea Salt, fine
Instructions
Make The Seasoning
- In a small bowl combine the salt, garlic powder, onion powder, and black pepper.
Prep The Chicken
- Place the chicken thighs in a medium size bowl and sprinkle the seasoning over the chicken, then add 1 tbsp of the extra virgin olive oil and mix. Set the chicken in the refrigerator for at least 10 min and up to an hour.
- Grill the chicken until it reaches an internal temp of 165°F and the juices run clear. Remove to a platter to let rest 5-10 minutes.
Assemble The Salad
- In a large bowl or 13 x 9 baking pan add the lettuce, chopped tomato, chopped peaches, fresh mozzarella.
- Cut the chicken thighs into bite size pieces then add them to the salad.
- In a small bowl whisk 4 tbsp of the olive oil and 3 tbsp of balsamic vinegar. Add a pinch of salt.
- Pour it over the salad and mix it all together.
- Top with croutons
Notes
Nutrition
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