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Peach Salad {with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette}
5 from 57 votes

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

This Peach Salad features grilled basil-marinated chicken paired with fresh peaches, spring mix, corn, red onion, pecans, and crumbled goat cheese. A white balsamic-honey Dijon vinaigrette ties the ingredients together with a balance of sweet, tangy, and herbaceous flavors, making it a light yet satisfying salad with contrasting textures.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

Grilled Basil Chicken
  • 1 lb chicken breast boneless skinless
  • 3 Tbsp olive oil , plus more for brushing grill
  • 1/3 cup basil slightly packed, chopped, fresh
  • 2 cloves garlic , minced
  • 1 Tbsp lemon juice fresh
  • salt freshly ground
  • black pepper freshly ground
Vinaigrette
  • 1/3 cup olive oil
  • 3 Tbsp white balsamic vinegar
  • 1 Tbsp honey
  • 1 tsp Dijon mustard
  • salt freshly ground
  • black pepper freshly ground
Salad
  • 10 oz spring mix lettuce
  • 1 lb peaches , sliced (about 3 small)
  • 2 corn husked and kernels cut from cob, ears
  • 1/2 cup pecans toasted, chopped
  • 1/2 red onion sliced thin (about 3/4 cup), rinse under water to remove harsh bite, small
  • 4 oz goat cheese , crumbled

Instructions

For the chicken:
    Cup of Yum
  1. 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.
  2. 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.
For the vinaigrette:
  1. 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.
For the salad:
  1. 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.

Notes

  • Use fresh basil for authentic flavor; avoid substituting dried basil if possible.
  • If fresh basil is unavailable, use 1 tablespoon dried basil as a last resort despite differing taste.
  • The salad balances sweet peaches and honey vinaigrette with savory grilled chicken and pecans.