Chicken Salad with Peaches & Greens
A bright, refreshing salad that brings together juicy grilled chicken, sweet ripe peaches, and crisp mixed greens. Tossed in a light honey-lemon dressing, it strikes the perfect balance between savory and sweet. Ready in under 30 minutes, it's an ideal summer lunch or light dinner that feels both wholesome and satisfying.
For 4 servings
- prep
Season and prep the chicken.
1.Pat the chicken breasts dry with paper towels.2.Rub with 1 tablespoon olive oil, salt, and black pepper on both sides.TIPLet the chicken sit at room temperature for 10 minutes before grilling for even cooking. - grill · ~12 min
Grill the chicken breasts.
1.Heat a grill pan over medium-high heat until hot.2.Place the chicken breasts on the grill and cook for 6 minutes per side.3.Check that the internal temperature reaches 165°F (74°C), then remove and let rest for 5 minutes.TIPDon't move the chicken around while it cooks on the first side. Let it develop good grill marks before flipping. - mix · ~1 min
Whisk together the honey-lemon dressing.
1.In a small bowl, combine 2 tablespoons olive oil, lemon juice, and honey.2.Whisk vigorously until the dressing is smooth and emulsified. - assemble
Assemble the salad base.
1.Spread the mixed greens evenly across a large platter or 4 individual bowls.2.Arrange the sliced peaches and red onion over the greens.3.Crumble the goat cheese and scatter the toasted pecans on top. - prep
Slice the rested chicken.
After resting, slice the grilled chicken breasts against the grain into thin strips.
TIPSlicing against the grain keeps the chicken tender and easy to eat. - assemble
Top with chicken and drizzle the dressing.
Lay the sliced chicken over the salad. Drizzle the honey-lemon dressing evenly over everything right before serving.
- serve
Serve immediately.
Toss gently at the table if desired, or leave composed for presentation. Serve right away while the chicken is still slightly warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the chicken rest for 5 minutes after grilling to lock in juices before slicing.
- 2Use ripe but firm peaches so they hold their shape when tossed with the greens.
- 3Toast pecans in a dry skillet over medium heat for 2-3 minutes until fragrant to deepen their flavor.
- 4Slice the chicken against the grain for tender, easy-to-eat strips.
- 5Dress the salad just before serving to keep the greens crisp and the peaches from wilting.
- 6Make the dressing up to 3 days ahead and shake before using for quick assembly.
Adapt it for your goals.
Vegetarian
Omit the chicken and add 200g of grilled halloumi or crispy chickpeas for protein; the salty, firm texture complements the sweet peaches and tangy dressing perfectly.
nut freeNut-free
Replace toasted pecans with toasted pumpkin seeds or sunflower seeds to retain crunch without allergens.
dairy freeDairy-free
Skip the goat cheese and add 1/2 an avocado, cubed, for creamy richness and healthy fats.
low carbLow-carb
Increase the chicken to 700g, reduce the peaches to 1, and add extra mixed greens and cucumber slices for volume without the carbs.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and keeps you full longer.
Rich in Vitamin C
Fresh lemon juice and ripe peaches supply vitamin C, which aids immune function and helps your body absorb iron from the greens.
Heart-Healthy Fats
Olive oil and pecans offer monounsaturated and polyunsaturated fats that support cardiovascular health.
Antioxidant Boost
Mixed greens and peaches contain a variety of antioxidants (like beta-carotene and flavonoids) that help fight oxidative stress.
Frequently asked questions
Fresh peaches are best for texture and flavor, but if unavailable, use thawed frozen peaches (pat dry first) or well-drained canned peaches in juice, not syrup.
