Grilled Chicken, Peach, and Arugula Salad Recipe

Name: Grilled Chicken, Peach, and Arugula Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 5 tablespoons olive oil, divided; 1 tablespoon balsamic vinegar; 1 tablespoon chopped shallot; 1 teaspoon Dijon mustard; 0.5 teaspoon salt, or more to taste; 4 peaches, halved and pitted; 4 skinless, boneless chicken breast halves; 8 cups baby arugula

Cook Time: 15 minutes

Ingredients

5 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon shallot, chopped
1 teaspoon Dijon mustard
teaspoon salt, or more to taste
4 peaches, halved and pitted
4 skinless, boneless chicken breast halves
8 cups baby arugula

Directions

Step 1: Preheat an outdoor grill to medium-high heat, and lightly oil the grill grate.

Step 2: In a small bowl, whisk together 4 tablespoons olive oil, balsamic vinegar, chopped shallot, Dijon mustard, and teaspoon salt.

Step 3: Brush 1 teaspoon of olive oil onto the cut-side of the peaches.

Step 4: Place the peaches, cut-side down, on the preheated grill and cook for about 4 minutes, until they are heated through. Remove the peaches from the grill and set them aside.

Step 5: Brush the remaining olive oil onto both sides of the chicken breasts and season with salt.

Step 6: Grill the chicken for approximately 4 minutes per side or until it is no longer pink in the center. The internal temperature should reach at least 165F (74C), as measured with an instant-read thermometer.

Step 7: Slice the grilled chicken into thin pieces and cut the peaches into -inch thick slices.

Step 8: In a large bowl, toss the arugula with the shallot balsamic dressing to coat evenly.

Step 9: Divide the dressed arugula among individual plates and top each with slices of grilled peaches and chicken.

Editor's Note

For a variation, you can substitute plums for peaches when making this recipe.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	210
Total Fat	13g	17%
Saturated Fat	2g	11%
Cholesterol	43mg	14%
Sodium	263mg	11%
Total Carbohydrate	6g	2%
Dietary Fiber	0g	1%
Total Sugars	5g
Protein	17g	33%
Vitamin C	32mg	36%
Calcium	60mg	5%
Iron	1mg	6%
Potassium	258mg	5%

Origin and History

The Grilled Chicken, Peach, and Arugula Salad brings together fresh, seasonal ingredients in a vibrant dish that celebrates the flavors of summer. Its origins are rooted in American cuisine, where grilling meats and pairing them with fresh fruits has become a popular summer tradition. The use of peaches adds a sweet contrast to the savory chicken, while the peppery bite of arugula gives the salad a refreshing, sophisticated touch. This combination of ingredients is inspired by the regional flavors of the southern United States, where peaches and fresh greens are abundant in the summer months.

Regional Variations

While this salad can be enjoyed across the United States, its popularity is especially notable in the southern states, where grilling is a staple method of cooking. In places like Georgia and South Carolina, peaches are in season during the summer, making them a natural addition to many dishes. Variations of this salad might include the addition of local nuts such as pecans or almonds, or the inclusion of other fruits like nectarines or plums. Additionally, some regional versions might swap out the balsamic dressing for a tangy vinaigrette or a honey-based glaze to complement the sweetness of the peaches.

How It Differs from Similar Dishes

While many salads pair grilled chicken with leafy greens, what sets the Grilled Chicken, Peach, and Arugula Salad apart is the combination of fruit and peppery greens. Unlike more traditional chicken salads that might rely on heavier ingredients like mayonnaise or creamy dressings, this salad is light, fresh, and full of bright flavors. The grilled peaches lend a unique smoky-sweetness that you won't find in more standard fruit salads, while the arugula's sharpness contrasts beautifully with the sweetness of the peaches and the savory grilled chicken. The use of balsamic vinegar in the dressing further elevates the flavor profile, giving it a tangy, slightly sweet finish.

Where It's Typically Served

This salad is an ideal dish for outdoor summer gatherings such as barbecues, picnics, or casual dinners. Its vibrant colors and fresh flavors make it a standout dish at any event, whether it's served as a light starter or a main course. It pairs wonderfully with grilled meats, seafood, or a simple loaf of crusty bread. It can also be found on the menu of many American bistros and farm-to-table restaurants, particularly those that focus on seasonal ingredients. For a more refined presentation, it is often served as a plated entre, garnished with additional toppings like crumbled goat cheese or candied pecans.

Fun Facts

The peach is often referred to as the "queen of fruits" because of its sweet, juicy flesh and vibrant color.
Arugula, sometimes called "rocket," is a leafy green that has been a staple in Mediterranean cuisine for centuries. It was once considered an aphrodisiac in ancient Roman times!
Grilled fruit, particularly peaches and pineapples, is becoming a popular trend in contemporary cooking for adding a unique smoky flavor to sweet dishes.
In Georgia, the peach is not just a favorite fruitit's the states official fruit, and the state even holds a Peach Festival every year to celebrate its harvest.
The combination of sweet peaches and savory chicken is a perfect example of the sweet-savory trend that has taken over modern culinary trends, showing how fruits can elevate savory dishes in unexpected ways.

FAQ about Grilled Chicken, Peach, and Arugula Salad Recipe

If you have leftover salad, store the chicken, peaches, and arugula separately to maintain the freshness of each component. Keep the chicken and peaches in an airtight container in the fridge for up to 2-3 days. The arugula should be kept in a separate container, ideally in a produce bag or an airtight container to prevent wilting. If you have dressing left, store it separately in a jar or bottle in the fridge for up to 1 week.

Yes, you can substitute the chicken with other proteins such as grilled shrimp, turkey breast, or even grilled tofu for a vegetarian version. The key is to choose a protein that complements the sweet peaches and tangy dressing.

If you prefer a milder flavor, you can substitute the arugula with baby spinach, mixed greens, or kale. Keep in mind that arugula adds a peppery bite, so the flavor profile will change with these substitutions.

You can prepare most components ahead of time. Grill the chicken and peaches in advance and store them in the fridge for up to 3 days. Assemble the salad with the arugula and dressing just before serving to keep the greens fresh and crisp.

Yes, you can grill the peaches ahead of time. Once grilled, allow them to cool, and then store them in an airtight container in the fridge for up to 2-3 days. When ready to serve, you can either serve them cold or warm them slightly before adding them to the salad.

The dressing can be stored in an airtight container in the fridge for up to 1 week. Give it a good shake before using, as the oil and vinegar may separate.

Fresh peaches are recommended for the best texture and flavor, but you can use canned peaches if fresh ones are unavailable. Be sure to choose canned peaches in their own juice, not syrup, and drain them well before grilling.

Yes, you can serve this salad warm. The grilled chicken and peaches can be served immediately after grilling for a warm salad, which can be especially comforting during cooler months.

While it's not ideal to freeze arugula or dressing, you can freeze the grilled chicken and peaches. Just place them in a freezer-safe container or bag for up to 3 months. When you're ready to use them, thaw them in the refrigerator overnight before assembling the salad.

Yes, you can substitute balsamic vinegar with red wine vinegar or apple cider vinegar. These vinegars will provide a different flavor but still give a nice tang to the dressing.

Comments

France Cevallos

10/06/2025 01:52:54 PM

First off, this salad is DELICIOUS. Honestly one of the best I've had in quite a while. The flavors go so well together - the peppery arugula, the sweet and tangy peaches and the grilled chicken. Yum. The directions are a little confusing. In Step 2 you are making the dressing for the salad. Set this aside. You then take the remaining (plain) oil and use that to brush on the cut peaches and chicken before grilling. That said, this really doesn't give much flavor to the chicken. My recommendation is to just mix all the oil together into the dressing, then take a couple teaspoons of the dressing and brush THAT onto the peaches and chicken. I mean, you're mixing up dressing anyway, why not give the chicken a kick? This makes 6 very small servings, especially once you toss the arugula with the dressing as it shrinks down some. In my opinion 4 chicken breasts is a lot for 8 cups of arugula. Here are the proportions I recommend for 2 entree size portions: keep all the ingredients the same, except use 2 (4oz) chicken breasts. Given the adjustments I had to make, this is still a 5 star recipe, not only for it's ease, but for the impressive payoff! Thank you Trisha for sharing your recipe!

PattiVP

07/13/2020 01:23:10 AM

I made this and it was delicious! My husband who doesn’t always care for salads as a dinner had 2 helpings! I did not grill my peaches, added candied pecans, blue cheese, avocado, and cucumbers. It was so dang good. If you haven’t tried it, you must!?

visum4us

07/28/2016 03:55:39 AM

So I didn't make this as a salad. I was looking for a quick chicken dish that was yummy... I doubled the dressing, chopped the peach up and put it in the dressing. Poured the dressing over chicken tenders in a 9x13 pan. Baked the chicken till done - about 30 minutes at 375. It was amazing. Served with rice and broccoli. Quick, easy, yummy dinner.

Laura

06/30/2020 01:54:29 AM

I was worried it would be bland but everyone loved it and it was so quick. I put the marinade on the peaches and also the tomatoes and mushrooms and squash I grilled

pattyshaw

06/18/2019 12:13:09 AM

I took the advice of others and brushed the dressing on the peaches and chicken before grilling. We served it with some focaccia bread. Excellent, super easy meal. I used nectarines instead of peaches, which took a little knife work to cut around the seed in order to separate the halves.

Angie

08/05/2022 04:37:58 AM

I made a couple changes, and it was delicious. Since its been hot 🥵 out lately, I used cubed cold chicken and didn’t sear the peaches, I sliced them up cold and added feta cheese. Yum!

Susan Heckman

08/18/2015 04:50:25 PM

This is the perfect weekday summer dinner! I brushed the dressing on the peach halves and chicken before tossing the rest with the arugula. I also topped the salad with some goat cheese and crushed pecans. Stellar recipe!

Goldilocks

07/01/2016 03:12:23 PM

Great recipe. I made this as a light dinner for guests. I too just brushed the dressing on the peaches - worked well. I substituted pork tenderloin for the chicken as that's what I had on hand. I did double the amount of shallots but minced them fine as my family loves shallots, garlic etc I will make again.

spauldingp

07/31/2021 01:51:07 AM

Concur with others who used the dressing on both the peaches and the chicken. Also added walnuts which helped add some crunch and texture to the bed of greens. Served with a baguette, some sautéed "fairy" eggplant pieces and a nice pink wine. Such a nice summer treat!

Robert M Przynosch

06/06/2020 03:06:48 AM

Great salad. I added some walnuts and feta but the flavors just pull together great. I really loved the contrast of sweet grilled peaches and the tangy zip of basalmic and pepper.

Betty Burnash

08/07/2019 02:01:14 AM

I used just the dressing portion of this recipe to make a tasty salad dressing. I used red onion instead of shallots, and tossed the dressing with butter lettuce. Then I topped the salad with fresh peach slices and chopped pecans. Yummy!

Joseph Scott

04/22/2025 09:48:01 PM

Quick, easy, and everyone enjoyed it.

Matthew Hernandez

08/30/2024 03:55:52 AM

Bro, flavor overload in the best way.

LOOSENUP

11/02/2022 08:54:20 PM

Added feta, loved it!

sookie77

07/24/2021 05:49:46 PM

Using our home grown arugula made it special, however, store bought is ok too.

AB

06/20/2021 09:15:31 PM

This recipe was simple to make. I cheated and used grilled chicken nuggets :) I did grill the peaches to a nice char... the dressing was delicious too. I will be using the dressing for other salads all summer :) Thanks !!!

bgood

08/11/2019 05:04:34 AM

Will add less salt to dressing next time, otherwise fantastic!

Betty Burnash

08/07/2019 02:01:14 AM

NB Roy

07/11/2019 08:43:06 PM

Peaches and chicken were great. I would have preferred a sweet dressing for the arugula. The dressing was good, but not for this application imho.

Karen

07/04/2019 11:25:25 PM

Delicious! The dressing is sooo good! A nice summer meal. I cut the chicken breasts into large strips to bbq and they cooked a little quicker and were very moist. Served with corn on the cob - perfect!

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