This recipe idea was a long time coming. I’ve wanted to make this for a while, but finding delicious peaches means waiting until local peaches show up at the farmer’s market. They’re always sweeter and more flavorful than grocery store peaches. And now is that time, so go grab some and make this recipe ASAP!
I was spoiled living in CO because their famous Palisades peaches are some of the best in the country. Apparently the growing conditions in their little corner of the mountains are perfect for juicy, perfect peaches. When they filled the grocery stores in late summer everyone stocked up. Arizona peaches are smaller, but what I’ve found at the farmer’s market have been sweet and yummy. For this recipe you want relatively firm peaches, they’ll soften on the grill and you don’t want them to turn to mush.
Although this salad requires a grill (or grill pan) it really is quite simple to throw together. I like hearty salads with lots of textures, and with the peaches, cucumbers, chicken, and crunchy pepitas, I’ve got you covered. A fresh, tangy basil vinaigrette brings it all together and brightens up the smokey grill flavor.
This salad is the perfect way to end summer. Hurry and make it before peach season is over!
Grilled Chicken and Peach Salad
4 boneless, skinless chicken thighs
6T extra virgin olive oil
1/4c white wine vinegar
salt and pepper
5 cloves fresh garlic, minced
2 fresh peaches, sliced
8c romaine or spring mix lettuce
4 radishes, thinly sliced
1 cucumber, thinly sliced
2T fresh basil leaves (packed)
Add the chicken thights, 2T olive oil, 2T vinegar, 4 garlic cloves, and a hefty pinch of salt and pepper to a sealable container. Make sure the chicken gets coated. Set the chicken aside for 2 hours or more to marinate.
Once the chicken is ready, heat the grill to 350. Slice the peaches and spray them lightly with coconut oil or avocado oil spray.
Once the grill is heated up, put the chicken and peaches on the grill and close the lid. Flip the peaches after 2 mins, and flip the chicken after 3-4 mins. Cook the chicken until it’s about 170 degrees.
Once the chicken and peaches are done, allow them to cool down for 10-30 mins (or even refrigerate them and serve cold).
While the chicken cools, add the remaining 1/4c olive oil, 2T vinegar, 1 clove garlic, pinch each of salt and pepper, and the fresh basil to a small blender (or use an immersion blender). Blend it all together to make the basil dressing.
To serve, add the lettuce, cucumber, radishes, and pepitas to your salad bowls. Top with the chicken and peaches and drizzle with the basil vinaigrette.
If you decide to make this salad this summer, take a pic and post it to Instagram! Don't forget to tag me so I see it! I hope you give it a try! Be sure to Pin the image below for later!