Grilled Peach Chicken Salad with Zesty Honey-Lime Dressing
RecipeChamp
- November 1, 2025
Sunshine & Sizzle: My Grilled Peach & Chicken Summer Salad with Zesty Honey-Lime Dressing
Your new favorite way to beat the heat, forkful by delicious forkful!
Oh, this salad. It takes me right back to those sweltering August afternoons, the kind where even the thought of turning on the oven felt like a personal affront. My grandmother, bless her heart, used to say, ‘When the sun’s high, the food should be light and bright, darling.’ And she was right! This particular concoction came to life after a particularly fruitful trip to the local farmer’s market – those perfectly ripe, blushing peaches practically called my name. I was playing around in the kitchen, trying to figure out how to get that smoky goodness of grilled chicken into a salad without it feeling… heavy. And then, a little lightbulb moment! Grilling the peaches alongside the chicken? Pure genius, if I do say so myself. It just brings out their sweetness in the most incredible way, adding this unexpected warmth to the coolness of the salad. It’s been a summer staple ever since, a dish that feels like a hug from Nana and a burst of sunshine all at once.
Ingredients
- ✔ 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- ✔ 1 tbsp olive oil (plus more for grilling)
- ✔ 1 tsp smoked paprika
- ✔ 1/2 tsp garlic powder
- ✔ 1/4 tsp salt
- ✔ 1/4 tsp black pepper
- ✔ 2 ripe but firm peaches, halved and pitted
- ✔ 5 oz mixed spring greens
- ✔ 1/2 cup fresh blueberries
- ✔ 1/4 cup crumbled feta cheese
- ✔ 1/4 cup candied pecans (or toasted almonds)
- ✔ 1/4 cup thinly sliced red onion
- ✔ For the Zesty Honey-Lime Dressing:
- ✔ 3 tbsp olive oil
- ✔ 2 tbsp fresh lime juice
- ✔ 1 tbsp honey
- ✔ 1 tsp Dijon mustard
- ✔ Salt and black pepper to taste
Preparation
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115-30 minutes
Pat chicken breasts dry. In a small bowl, whisk together 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture all over the chicken. Let it sit for at least 15 minutes at room temperature, or cover and refrigerate for up to an hour. This little nap helps the flavors meld, trust me!
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215-20 minutes
Preheat your grill or grill pan to medium-high heat. Lightly brush the peach halves with a little olive oil. Grill the chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). While the chicken is resting, grill the peaches, cut-side down, for 2-3 minutes until they have lovely char marks and are slightly softened.
-
35 minutes
Once the chicken has rested for a few minutes (super important for juicy chicken!), slice it against the grain into bite-sized pieces. Cut the grilled peach halves into wedges.
-
43 minutes
In a small jar with a lid or a bowl, combine 3 tbsp olive oil, lime juice, honey, Dijon mustard, and a pinch of salt and pepper. Shake or whisk vigorously until emulsified and creamy. Give it a taste; adjust lime or honey if you like!
-
55 minutes
In a large serving bowl, gently toss the mixed spring greens with about half of the dressing. Arrange the dressed greens on individual plates. Artfully scatter the sliced grilled chicken, peach wedges, blueberries, feta, candied pecans, and red onion over the greens. Drizzle with the remaining dressing right before serving. Voila!
