Chicken And Peach Salad Recipes

MINTY PEACH CHICKEN SALAD

Steps:

• Combine peaches, chicken, and cucumber in a large bowl.
• Blend vinegar, mint, sugar, lemon juice, salt, pepper, and hot sauce in a blender until vinaigrette is smooth. Drizzle vinaigrette over peach mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

THE ULTIMATE GRILLED PEACH CHICKEN SALAD

Steps:

• Preheat grill to medium high heat.
• Season chicken with salt and pepper on both sides.
• Lightly brush peach flesh with grape seed oil.
• Place chicken on grill grates and grill each side for 5-7 minutes, or until chicken is no longer pink. (depending on thickness)
• Place peaches on grill grates flesh side down. Grill for 3-4 minutes, or until there are grill marks.
• Remove both chicken and peaches from grill and let rest.
• In the meantime, to a small bowl add course ground mustard, dijon mustard, honey, apple cider vinegar, salt and pepper. Whisk to mix everything together. Set aside.
• Assemble Salad: to a large bowl add spinach, blueberries, red onion, goat cheese, pecans. Slice chicken and peaches and top the salad. Serve with dressing on the side.

PEACH CHICKEN SALAD

Steps:

• In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

JUST PEACHY CHICKEN SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.

GRILLED CHICKEN WITH PEACH SALAD

Steps:

• Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side.
• Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper.
• Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil.

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

PEACHY CHICKEN SALAD

Steps:

• In a large bowl, stir the mayonnaise, milk, salt, pepper and tarragon until smooth. Add chicken and toss to coat. Stir in grapes, peas, peaches and pecans. Serve in a lettuce-lined bowl if desired.

CURRIED CHICKEN & PEACH SALAD

Steps:

• Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.

GRILLED CHICKEN AND PEACH SALAD

Steps:

• Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.

FRESH PEACH AND PECAN CHICKEN SALAD

Steps:

• Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
• Serve immediately on lettuce leaves.

GINGER CHICKEN & PEACH SALAD

Steps:

• Remove the meat from the chicken, cut into chunky strips and place in a large mixing bowl. Cut the peaches into wedges and reserve any juice. Add to the chicken with the mangetout, spring onions and coriander.
• Put the lime zest and juice, honey, ginger and soy sauce into a small bowl and season. Slowly whisk in the sunflower oil to form an emulsion, then whisk in the sesame oil. Toss with the salad and serve with the couscous.

BALSAMIC CHICKEN & PEACH SALAD

Steps:

• Preheat the grill to medium and line the rack with foil. Measure 1 tbsp of the vinegar into a shallow dish with 1 tbsp olive oil and a good shake of salt and pepper. Add the chicken fillets and turn them in the dressing until they are well coated. Put the chicken in one layer on the foil-lined rack and grill for 10-12 minutes, then turn them and grill for a further 10-12 minutes until the chicken is cooked through, glossy and deep brown in colour.
• Halve the peaches, remove the stones and slice fairly thickly. Spread the spinach leaves over a serving platter. Slice the cooked chicken and scatter it over the spinach leaves along with the peaches and half the basil leaves. Shred the remaining basil and mix in a small bowl with the remaining balsamic vinegar, 2 tbsp olive oil and some salt and pepper. Drizzle over the salad and serve.

CHICKEN SALAD AND PEACH SANDWICH

Steps:

• Mix together the chicken, celery, onion, almonds and mayonnaise in a small bowl.
• Spoon mixture onto 2 slices of the bread.
• Top chicken mixture with the sliced peaches.
• Top peaches with a slice of bread.

CHICKEN AND PEACH SALAD

Steps:

• Combine chicken, Chinese cabbage, fresh mint leaves and peach wedges in a medium bowl.
• For dressing, combine lime juice and olive oil in a small bowl.
• Toss dressing with salad and serve.

GRILLED PEACH, CHICKEN & FETA SALAD

Steps:

• Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
• Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
• Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

HERBED CHICKEN, PEACH & FETA SALAD

Steps:

• Pour the boiling-hot stock over the bulgur in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.
• Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
• When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
• Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.