Peach Chicken Salad transforms the classic chicken salad into a vibrant, seasonal dish that celebrates the best of summer produce. This refreshing salad combines tender, juicy chicken with sweet, ripe peaches and crisp vegetables, all brought together with a light, tangy dressing that enhances rather than masks the natural flavors. Unlike heavy, mayonnaise-laden chicken salads that can feel overwhelming in warm weather, this version strikes the perfect balance between protein, fresh fruit, and vegetables to create a meal that’s both satisfying and refreshing. Originally inspired by Southern cuisine’s love affair with fresh peaches and the growing trend toward lighter, fruit-forward salads, this recipe has become a summer staple that’s equally at home at picnics, lunch gatherings, or elegant dinner parties.
Serving: 4-6 people
Cooking Time: 30 minutes (plus 30 minutes chilling time)
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
For the Salad Base:
- 4 large ripe peaches, pitted and sliced
- 6 cups mixed salad greens (arugula, spinach, butter lettuce)
- 1 large cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup toasted pecans, roughly chopped
- 1/4 cup dried cranberries
- 4 oz goat cheese, crumbled
For the Peach Vinaigrette:
- 1 ripe peach, peeled and pitted
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Optional Garnishes:
- Fresh basil leaves
- Extra peach slices
- Toasted sunflower seeds
- Avocado slices
Instructions
Prepare and Cook the Chicken
Preheat oven to 375°F. Season chicken breasts with salt, pepper, garlic powder, and thyme. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown, then transfer skillet to oven. Bake for 15-20 minutes until internal temperature reaches 165°F. Remove from oven and let rest for 10 minutes before slicing.
Make the Peach Vinaigrette
While chicken cooks, prepare the dressing. Peel and pit one ripe peach, then cut into chunks. In a blender or food processor, combine peach chunks, olive oil, white wine vinegar, honey, Dijon mustard, and fresh basil. Blend until smooth and creamy. Season with salt and pepper to taste. The dressing should be sweet, tangy, and have a beautiful peachy color.
Prepare the Fresh Components
Wash and dry salad greens thoroughly, then tear into bite-sized pieces. Slice peaches into wedges, removing pits. If peaches are very ripe, you can leave the skin on for extra fiber and color. Dice cucumber and thinly slice red onion. Toast pecans in a dry skillet for 3-4 minutes until fragrant and lightly golden.
Slice the Chicken
Once chicken has rested, slice it against the grain into strips about 1/2 inch thick. The chicken should be juicy and tender. If any pieces seem dry, drizzle with a little of the peach vinaigrette to add moisture and flavor.
Assemble the Salad Base
In a large serving bowl or individual plates, arrange the mixed greens as your foundation. Distribute cucumber, red onion, and dried cranberries evenly over the greens. The variety of textures and colors creates visual appeal and balanced flavors.
Add the Star Ingredients
Arrange sliced chicken and peach wedges over the salad base. Sprinkle toasted pecans throughout for crunch and rich flavor. Crumble goat cheese over the top, allowing some larger chunks for bursts of creamy tanginess.
Dress and Serve
Drizzle the peach vinaigrette over the entire salad, starting with a light coating and adding more as desired. Toss gently if serving family-style, or serve dressing on the side for individual portions. Garnish with fresh basil leaves and serve immediately while chicken is still slightly warm.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 485
- Protein: 38g
- Carbohydrates: 28g
- Fat: 26g
- Fiber: 6g
- Sodium: 520mg
- Vitamin A: 45% daily value
- Vitamin C: 25% daily value
- Potassium: 680mg
- Healthy fats: 15g
Helpful Tips
Peach Selection: Choose peaches that yield slightly to gentle pressure and smell fragrant at the stem end. They should have a golden background color with red blushing. Avoid peaches that are rock-hard or have green undertones, as they won’t be sweet enough.
Chicken Cooking Method: The sear-then-bake method ensures juicy chicken with a golden exterior. Don’t skip the resting period, which allows juices to redistribute throughout the meat. For extra flavor, marinate chicken for 2-4 hours before cooking.
Preventing Brown Peaches: If preparing the salad ahead, toss peach slices with a little lemon juice to prevent browning. The acid in the peach vinaigrette also helps maintain the fruit’s vibrant color.
Goat Cheese Alternatives: If goat cheese is too strong for your taste, substitute with feta, fresh mozzarella, or ricotta salata. Each provides a different flavor profile but maintains the creamy element that balances the sweet peaches.
Vinaigrette Consistency: The peach vinaigrette should be smooth but not too thick. If it seems too thick, add a tablespoon of water or extra vinegar. If too thin, add a bit more peach or honey.
Make-Ahead Strategy: Cook chicken up to 2 days ahead and refrigerate. Prepare vinaigrette up to 3 days ahead – the flavors actually improve over time. However, assemble the full salad just before serving to maintain freshness and prevent wilting.
Seasonal Substitutions: When peaches aren’t in season, try this salad with nectarines, plums, or even pears. Each fruit will change the flavor profile while maintaining the sweet-savory balance.
Storage Guidelines: Leftover salad keeps in the refrigerator for up to 2 days, though the greens may wilt. Store components separately if planning to eat over multiple days, then assemble fresh portions as needed.
Serving Suggestions: This salad works beautifully as a main course for lunch or light dinner. For larger gatherings, it can serve as an elegant side dish alongside grilled items or other summer fare.
Wine Pairing: The sweet peaches and tangy goat cheese pair wonderfully with crisp white wines like Sauvignon Blanc, Pinot Grigio, or a dry Riesling. For non-alcoholic options, try sparkling water with a splash of peach juice or fresh lemonade.
