Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette
Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette is the ideal summer dish that harmonizes savory and sweet flavors. Juicy peaches, creamy goat cheese, and crunchy pecans come together in this vibrant salad, making it a standout for any occasion—from backyard barbecues to quick weeknight dinners. The homemade basil vinaigrette not only elevates the salad but also serves as a delicious marinade for the grilled chicken. Quick to prepare and packed with nutrients, this delightful salad is sure to satisfy your cravings while keeping your meals light and refreshing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 2 peaches, quartered
- 2 ounces goat cheese, crumbled
- 1/4 cup toasted chopped pecans
- Mixed greens
- 1/2 cup fresh basil leaves
- 3 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- For the vinaigrette, whisk together basil leaves, white balsamic vinegar, olive oil, honey, garlic, salt, and pepper in a mixing bowl until smooth. Reserve half for dressing.
- Marinate chicken in half of the vinaigrette in the fridge for at least 30 minutes.
- Grill marinated chicken on medium-high heat for 6-7 minutes per side until cooked through; let rest before slicing.
- In a large bowl, toss mixed greens with peaches, goat cheese, pecans, and reserved vinaigrette.
- Top the salad with sliced grilled chicken and serve immediately.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 450
- Sugar: 10g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg