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Grilled Chicken and Peaches Salad

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  • Author: Natalie McLaury
  • Total Time: 30 minutes
  • Yield: 4 1x


A simple and light meal for summer: grilled chicken, peaches, and onions atop fresh greens


  • 1 tbsp (15 ml) white wine vinegar
  • 1/2 tsp (2.5 ml) grated ginger
  • 3 tbsp (45 ml) plus 1 tsp (5 ml) olive oil
  • kosher salt & pepper
  • 2 medium red onions, sliced into 1/2-inch thick rounds (can substitute white onions)
  • 4 boneless skinless chicken breasts
  • 3 peaches, cut into wedges (can substitute nectarines)
  • 1 bunch spinach, thick stems removed


  1. Heat grill to medium-high. Whisk together vinegar, ginger, 1 tbsp oil, and 1/8 tsp each salt and pepper. Set aside.
  2. Brush the onions with 1 tbsp olive oil and season with 1/4 tsp each salt and pepper. Brush chicken with 1 tsp oil and season with 1/2 tsp each salt and pepper. Toss the peaches in a bowl with the remaining 1 tbsp oil.
  3. Grill the chicken and onions until the chicken is cooked through and the onions are tender (5-6 minutes per side). Grill the peaches until charred, 2 minutes each side.
  4. Transfer the peaches and onions to a bowl. Add the spinach and vinaigrette and toss to combine. Top with chicken and serve immediately.


Adapted from Women’s Day June 2010

  • Prep Time: 15 mins
  • Cook Time: 15 mins
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