Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette
For a refreshing and vibrant dish that embodies the essence of summer, try this Grilled Chicken, Peach, Pecan, and Goat Cheese Salad with Basil Vinaigrette. This delightful salad combines juicy grilled chicken, sweet peaches, crunchy pecans, and creamy goat cheese over a bed of mixed greens. Topped with a fragrant basil vinaigrette that doubles as a marinade for the chicken, this dish is quick to prepare and perfect for family gatherings or a simple weeknight dinner. With its stunning presentation and light yet satisfying flavors, it’s bound to impress your guests whether you’re dining al fresco or hosting a potluck.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- 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
- 2 tablespoons water
- 1 tablespoon honey
- 1 clove garlic (minced)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Blend basil leaves, white balsamic vinegar, olive oil, water, honey, minced garlic, salt, and pepper to create the vinaigrette.
- Marinate the chicken in half of the vinaigrette for at least 30 minutes.
- Grill the marinated chicken over medium-high heat for 5-7 minutes per side until cooked through.
- Assemble the salad by layering mixed greens, sliced grilled chicken, quartered peaches, crumbled goat cheese, and toasted pecans on a platter.
- Drizzle with remaining vinaigrette before serving.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 420
- Sugar: 16g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 80mg