The Perfect Summer Chicken and Peach Salad

Chicken and Peach Salad with Peach Vinaigrette dressing (Rachel Johnson)


Fresh peaches headline this simple and tasty recipe.

TOTAL TIME: 30 Minutes

MAKES: 4 servings

3 (6-ounce) chicken breasts

1 teaspoon kosher salt

1/2 teaspoon pepper

1/3 cup Peach Vinaigrette (see recipe below)

2 tablespoons olive oil

4 cups spring greens

1 large peach, sliced

1 large cucumber, peeled and sliced

1/2 cup sliced red onion

Fresh basil, torn into pieces

Preparation and Cooking:

1. Add chicken, salt, pepper and 1/3 cup Peach Vinaigrette to a bowl or an air-tight bag, tossing to coat. For best flavor and results, marinate overnight.

2. Preheat oven or grill to 350°F. In a skillet, heat olive oil over medium-high heat.

3. Sear chicken on both sides until a golden brown crust has formed (about 3 to 4 minutes per side).

4. Transfer chicken to the oven to finish cooking (about 10 minutes). Transfer chicken to a cutting board; allow to rest before slicing.

5. Arrange the salads: Divide spring greens, peaches, cucumber, red onion and fresh basil among four plates. Cut chicken into bite-sized pieces; top salad with chicken and remaining Peach Vinaigrette.


This quick, eight-ingredient vinaigrette is a tangy complement to the other ingredients in the salad.

TOTAL TIME: 5 Minutes

MAKES: 1 cup dressing

1 large firm peach, halved and pitted

1/4 cup extra-virgin olive oil

3 tablespoons apple cider vinegar

3 tablespoons honey

3 tablespoons Dijon mustard

1 tablespoon water

1 teaspoon fresh chopped thyme

1/2 teaspoon sea salt


1. Using the large holes of a box grater, shred peach into small pieces. If you don't have a box grater, chop the skin and flesh into a fine pulp. Transfer to a jar with an air-tight lid.

2. Add remaining ingredients to jar. Cover and shake until the dressing is smooth and emulsified. Taste; adjust seasonings, as needed.


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