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Summer Salad with Peach-Glazed Chicken

  • Author: Molly
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x


This Summer Salad with Peach-Glazed Chicken is the perfect summer salad! Fresh peaches, cherries, goat cheese, and a peach-glazed grilled chicken really make this special.



For the Marinade/Salad Dressing:

  • 2 ripe peaches, pitted and chopped (roughly 1½ cups)
  • ¼ cup red onion, chopped
  • ½ cup peach jam/preserves
  • ¼ cup white balsamic vinegar (or white wine vinegar)
  • 1 tablespoon Dijon mustard
  • ⅓ cup extra-virgin olive oil
  • Water, as needed
  • Salt and pepper, to taste

For the Chicken:

  • 1 lb boneless, skinless chicken breasts
  • Salt and pepper
  • Roughly of the marinade (reserve the rest as salad dressing)

For the Salad:

  • 8 cups baby greens (use any you like – I did baby arugula here)
  • 2 ripe peaches, pitted and sliced
  • 1½ cups fresh cherries, pitted and halved
  • 4 oz goat cheese, crumbled (feta or blue cheese would also be great)
  • ½ cup red onion, thinly sliced
  • The chicken
  • The remaining marinade


For the Marinade:

  1. Place all the ingredients except the oil, water, salt, and pepper into a blender.
  2. Blend on high until everything is pureed and smooth.
  3. WIth the machine running, slowly stream the olive oil into the mixture, blending it until the mixture emulsifies and becomes thickened and slightly creamy.
  4. Thin with a couple tablespoons of water, as needed, to get it to an easy pourable consistency.
  5. Season, to taste, with salt and pepper.

For the Chicken:

  1. Place the chicken breasts in a shallow baking dish or in a large resealable plastic bag.
  2. Season with salt and pepper.
  3. Pour roughly ⅔ of the marinade over the chicken and turn it to coat on all sides. Set the remaining marinade aside in an airtight container in the refrigerator to use as the salad dressing later.
  4. Place the chicken in the refrigerator and marinate for at least 2 hours (or up to overnight).
  5. Remove the chicken from the fridge 30 minutes before you are ready to cook it.
  6. To cook, preheat a grill or large grill pan to medium-high. Remove the chicken from the marinade and place directly on the grill grates.
  7. Cook for 2 minutes on one side, brush liberally with the residual marinade, and then cook for another 2 minutes on the other side. Continue to brush and flip the chicken until completely cooked through, about 8-10 minutes total (depending on the size of your chicken breasts).
  8. Remove the chicken from the grill, tent with foil, and allow to rest for 5-10 minutes before thinly slicing.

For the Salad:

  1. While the chicken rests, combine the greens, peaches, cherries, goat cheese, and red onion in a large mixing bowl.
  2. Drizzle with some of the reserved peach marinade/dressing and gently toss to combine. Season with a little salt and pepper.
  3. Add in the sliced grilled chicken and another drizzle of the dressing and toss again. Divide into serving bowls and serve!
  • Prep Time: 2 hours (inactive marinating time)
  • Cook Time: 15 minutes
  • Category: salads

Keywords: peach glazed chicken, peach grilled chicken, peach chicken recipe, salad with peach chicken, peach marinade