When peach season arrives, I look for every opportunity to add them to meals. This Grilled Peach, Cucumber & Chicken Salad is one of my favorites. Juicy peaches are briefly grilled until caramelized, then combined with crisp cucumber, peppery arugula, savory grilled chicken, salty feta, and crunchy pistachios.
The salad is dressed with a simple lemon vinaigrette made from fresh lemon juice, honey, Dijon mustard, and olive oil. The result is bright, satisfying, and light enough for a warm summer day while still filling thanks to the protein-packed chicken.
Whether you want an easy weeknight dinner, a healthy lunch, or a beautiful dish to bring to a summer gathering, this salad is likely to become a seasonal staple.
Why You’ll Love This Recipe
Packed with summer flavor. Sweet grilled peaches, crisp cucumber, peppery arugula, and a bright lemon vinaigrette come together for the ultimate summer salad.
High in protein. Grilled chicken makes this salad satisfying as a full meal while keeping it fresh and light.
Weeknight-friendly. Simple ingredients and minimal prep mean this salad comes together quickly for busy evenings.
Recipe Ingredients
- Chicken breasts: Lean and protein-packed, a hearty base for the salad.
- Avocado oil: Keeps chicken moist and helps with grill marks.
- Kosher salt & black pepper: To season the chicken and vinaigrette.
Salad
- Peaches: Ripe peaches grilled until caramelized.
- Avocado oil: Brushed on peaches to prevent sticking and encourage caramelization.
- English cucumber: Adds refreshing crunch.
- Arugula: Peppery greens that balance the peaches’ sweetness.
- Feta cheese: Crumbled for a salty, creamy contrast.
- Roasted pistachios: Roughly chopped for texture and a nutty note.
Lemon Vinaigrette
- Extra virgin olive oil: Dressing base for richness.
- White wine vinegar: Brightens and balances flavors.
- Fresh lemon juice: Adds lively citrus that complements peaches.
- Honey: A touch of sweetness to balance acidity.
- Dijon mustard: Helps emulsify the dressing and adds depth.
- Garlic (optional): One grated clove if you like a savory edge.
How to Make Grilled Peach, Cucumber & Chicken Salad
Grill the Chicken
Preheat a grill or grill pan to medium-high. Brush the chicken breasts with avocado oil and season generously with kosher salt and black pepper. Grill 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5–10 minutes before slicing.
Grill the Peaches
Brush peach halves lightly with avocado oil. Place cut-side down on the grill and cook 2–3 minutes until grill marks form and the peaches soften slightly. Remove and slice into wedges.
Make the Lemon Vinaigrette
In a small bowl or jar, whisk together extra virgin olive oil, white wine vinegar, fresh lemon juice, honey, Dijon mustard, kosher salt, and black pepper. Add one grated garlic clove if desired. Whisk or shake until the dressing is smooth and emulsified.
Assemble the Salad
Add arugula and sliced cucumber to a large bowl. Drizzle with a few tablespoons of the vinaigrette and toss gently to coat. Arrange grilled peach wedges and sliced chicken over the greens. Sprinkle with crumbled feta and chopped pistachios. Serve immediately.
Frequently Asked Questions
Yes. Grilled chicken thighs are flavorful and tend to stay juicier. Shredded rotisserie chicken also works for a quick option.
Yes. Grill the chicken and peaches and make the vinaigrette in advance. Store components separately and assemble just before serving.
Spring mix, mixed greens, spinach, or butter lettuce are all good alternatives.
Yes. Nectarines grill beautifully and make a fine substitute.
Keep salad elements in separate airtight containers in the refrigerator for up to three days. Assemble before serving to preserve texture.
Serve it alongside grilled vegetables, fresh fruit, crusty bread, or a simple soup for a complete meal.
Other Salad Recipes to Consider Trying
- BBQ Cheddar Chicken Salad
- Pepperoncini Artichoke Chicken Salad
- Chicken Salad with Corn and Chili Lime Dressing
- Southwest Shredded Chicken Salad
- BLT Chicken Salad
- Buffalo Chicken Salad with Cottage Cheese
- Summer Chicken Salad
- Chicken Salad with Spring Peas and Swiss Cheese
- Chimichurri Grilled Chicken Salad
Grilled Peach, Cucumber & Chicken Salad
Sweet grilled peaches paired with crisp cucumber, arugula, grilled chicken, feta, and pistachios, tossed in a lemon vinaigrette.
Equipment
- Grill or grill pan
- Mixing bowl
Ingredients
Chicken
- 1 lb chicken breasts, grilled and cubed
- 2 tablespoons avocado oil
- Kosher salt and black pepper, to season
Salad
- 2–3 ripe peaches, halved and pitted
- 1 tablespoon avocado oil
- 1 medium English cucumber, sliced
- 3 oz arugula
- 1/2 cup crumbled feta
- 1/3 cup roasted pistachios, roughly chopped
Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Kosher salt and black pepper, to taste
- 1 clove garlic, grated (optional)
Instructions
- Grill the chicken: Preheat the grill to medium-high, brush chicken with avocado oil, season, and grill 5–7 minutes per side until 165°F. Rest 5–10 minutes and slice.
- Grill the peaches: Lightly brush peach halves with avocado oil. Grill cut-side down 2–3 minutes until marked and softened; slice into wedges.
- Make the vinaigrette: Whisk or shake olive oil, white wine vinegar, lemon juice, honey, Dijon, salt, pepper, and optional garlic until combined.
- Assemble: Toss arugula and cucumber with a few tablespoons of vinaigrette. Top with peach wedges, sliced chicken, feta, and pistachios. Serve immediately.
Notes
Store components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep textures fresh.
Nutrition
Serving: 1 (1/5 of salad with dressing). Calories: 389 kcal; Carbohydrates: 10 g; Protein: 24 g; Fat: 29 g. Nutrition is an approximation.
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