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97% would make again

Grilled Peach Summer Salad

by Pierce Abernathy


for 4 servings

  • ¼ cup balsamic vinegar (60 mL)
  • 2 tablespoons olive oil
  • ¼ cup honey (85 g)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 peaches
  • 2 boneless, skinless chicken breasts
  • oil, to taste
  • salt, to taste
  • pepper, to taste
  • 5 oz mixed greens (140 g)
  • 1 cup grape tomatoes (200 g), halved
  • ½ cucumber, chopped
  • ½ red onion, sliced
  • ½ cup pecan (60 g)

Nutrition Info

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    Calories 387
    Fat 16g
    Carbs 35g
    Fiber 4g
    Sugar 32g
    Protein 25g

Estimated values based on one serving size.


  1. Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
  2. Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
  3. Grill for 5 minutes over medium high heat, or until browned.
  4. On a cutting board, sprinkle the chicken with oil, salt, and pepper.
  5. Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
  6. Prepare the peaches and chicken for the salad by slicing both.
  7. Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
  8. Enjoy!