Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette
If you’re craving a refreshing and flavorful dish, this Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette is your answer. This vibrant salad perfectly balances the sweetness of ripe peaches with the savory notes of grilled chicken and creamy goat cheese, all brought together by a zesty homemade basil vinaigrette. Ideal for warm summer days, this dish not only looks beautiful but also packs a punch in terms of flavor and nutrition. Whether you’re preparing a quick weeknight dinner or impressing guests at a gathering, this salad is sure to be a hit!
- 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
- Prepare the Basil Vinaigrette: Blend fresh basil, white balsamic vinegar, olive oil, water, honey, minced garlic, salt, and pepper until smooth.
- Marinate the Chicken: Place chicken breasts in a dish and cover with half of the vinaigrette. Let marinate for at least 15 minutes.
- Grill the Chicken: Preheat grill to medium-high heat. Grill chicken for 5-7 minutes on each side until fully cooked. Let rest before slicing.
- Assemble the Salad: Layer mixed greens on a platter. Top with sliced grilled chicken, quartered peaches, crumbled goat cheese, and toasted pecans. Drizzle with remaining vinaigrette.
Nutrition
- Serving Size: 1 salad bowl (300g)
- Calories: 410
- Sugar: 14g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg